Harvest Moon Macaroni - Rachael Ray |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is Rachael Ray's recipe, and it is quite tasty! I am posting it the original recipe, but I used a full box of squash for only half the recipe, reduced the oil significantly, used 1% milk, and added sage rather than nutmeg, as I am not a fan of nutmeg. It still has a very creamy texture, without all the cheese of your regular mac and cheese. Ingredients:
1 lb macaroni |
2 tablespoons extra virgin olive oil |
1 medium onion, finely chopped |
3 garlic cloves, finely chopped |
2 tablespoons fresh thyme, finely chopped |
3 tablespoons butter |
3 tablespoons all-purpose flour |
1 cup chicken stock |
1 1/2 cups whole milk |
salt & freshly ground black pepper |
nutmeg, grated to taste |
1 (10 ounce) box frozen butternut squash, defrosted |
2 -3 dashes hot sauce, a few dashes |
1 cup parmigiano-reggiano cheese, grated |
1 cup cheddar cheese, grated (sharp) |
fresh parsley leaves, finely chopped |
1 teaspoon sweet paprika |
Directions:
1. Bring water to a boil, season with salt and cook macaroni to al dente.
2. Preheat broiler and place rack in middle of the oven.
3. 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.
4. 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.
5. 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.
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