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 | 442.25 Kcal (1852 kJ) | ||
| Calories from fat | 226.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.21g | 39% | |
|---|---|---|---|
| Cholesterol | 79.59mg | 27% | |
| Sodium | 711.14mg | 30% | |
| Potassium | 238.19mg | 5% | |
| Total Carbs | 32.79g | 11% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 21.56g | 43% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.5mg | 8% | |
| Calcium | 534.8mg | 53% | |
| Amount Per 100 g | |||
| Calories | 154.67 Kcal (648 kJ) | ||
| Calories from fat | 79.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 39% | |
|---|---|---|---|
| Cholesterol | 27.84mg | 27% | |
| Sodium | 248.72mg | 30% | |
| Potassium | 83.3mg | 5% | |
| Total Carbs | 11.47g | 11% | |
| Sugars | 1.75g | 20% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 7.54g | 43% | |
| Vitamin C | 1.2mg | 6% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.5mg | 8% | |
| Calcium | 187mg | 53% | |
* 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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