Categories: Main Dish, Pasta, Rachael Ray
Ingredients
- 1 lb pasta (macaroni or ziti, recommend hollow, ribbed pasta)
- 2 tablespoons extra virgin olive oil
- 1 medium onion
- 3 garlic cloves, chopped
- 2 tablespoons thyme
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken stock
- 1 1/2 cups whole milk
- salt and pepper
- 1 dash nutmeg
- 1 (12 ounce) package frozen butternut squash, thawed
- hot sauce
- 1 cup parmesan cheese
- 1 cup sharp cheddar cheese
- fresh parsley
- 1 dash paprika
Directions
-
Bring water to a boil, season with salt and cook macaroni to al dente.
-
Preheat broiler and place rack in middle of the oven.
-
Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
-
Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
-
Stir in butternut squash and a few dashes hot sauce. Reduce heat.
-
When sauce comes to a bubble, stir in Parmigiano.
-
Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika.
-
Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.