Harvest Moon Macaroni (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Ingredients:
1 pound macaroni such as cassarecci, strozzopretti or ziti with lines |
2 tablespoons extra-virgin olive oil |
1 medium onion, finely chopped |
3 cloves garlic, finely chopped |
2 tablespoons fresh thyme, finely chopped |
3 tablespoons butter |
3 tablespoons all-purpose four |
1 cup chicken stock |
1 1/2 cups whole milk |
salt and freshly ground black pepper |
nutmeg, grated to taste |
1 (10-ounce) box frozen butternut squash, defrosted |
a few dashes hot sauce |
1 cup grated parmigiano-reggiano |
1 cup extra-sharp yellow cheddar |
a handful 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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