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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.09 Kcal (2240 kJ) | ||
| Calories from fat | 186.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.76g | 32% | |
|---|---|---|---|
| Cholesterol | 42.37mg | 14% | |
| Sodium | 238.28mg | 10% | |
| Potassium | 390.01mg | 8% | |
| Total Carbs | 67.75g | 23% | |
| Sugars | 7.28g | 29% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 20.08g | 40% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.8mg | 16% | |
| Calcium | 288.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 191.13 Kcal (800 kJ) | ||
| Calories from fat | 66.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 32% | |
|---|---|---|---|
| Cholesterol | 15.13mg | 14% | |
| Sodium | 85.12mg | 10% | |
| Potassium | 139.31mg | 8% | |
| Total Carbs | 24.2g | 23% | |
| Sugars | 2.6g | 29% | |
| Dietary Fiber | 1.1g | 12% | |
| Protein | 7.17g | 40% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 1mg | 16% | |
| Calcium | 103.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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