Butternut Squash Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Rachael Ray's 365 No Repeats cookbook. I adapted it a teeny-tiny bit. I also like to cook up a hot dog, cut it up and put it in my bowl of mac and cheese! Ingredients:
coarse salt |
1 lb macaroni |
1 tablespoon extra virgin olive oil |
2 tablespoons unsalted butter |
1 -2 teaspoon dried thyme |
1/2 medium onion (you will grate it right into the pot) |
3 tablespoons all-purpose flour |
2 cups chicken broth |
1 (10 ounce) box frozen butternut squash, defrosted |
1 cup heavy cream |
2 cups sharp cheddar cheese, grated |
1/2 cup parmesan cheese, grated (not the kind in a can) |
1/4 teaspoon nutmeg |
fresh ground black pepper, to taste |
Directions:
1. Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes.
2. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
3. Add the flour and cook with the onions a minute or two more.
4. Whisk in the stock, then add the squash and cook until warmed through and smooth.
5. Stir in the cream and bring to a bubble.
6. Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings.
7. Drain the cooked pasta well and combine with the sauce. Serve.
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