Harvest Moon Macaroni
By hksimmons
Ingredients
- 1 pound Ziti with lines
- 2 tablespoon Extra virgin olive oil
- 1 medium Onion ; finely chopped
- 3 cloves Garlic ; finely chopped
- 3 tablespoon Fresh thyme ; finely chopped
- 3 tablespoon Butter
- 3 tablespoon All purpose flour
- 1 cup Chicken stock
- 1 1/2 cup Whole milk
- Salt and pepper ; to taste
- Grated nutmeg ; to taste
- 10 ounce Frozen butternut squash ; defrosted
- Dashes of Hot sauce
- 1 cup Parmigiano Reggiano ; grated
- 1 cup Extra sharp yellow cheddar ; shredded
- 1 handful Fresh parsley ; chopped
- 1 teaspoon Sweet paprika
Details
Servings 4
Preparation
Step 1
Bring a pot of water to a boil, season with salt and cook the macaroni to al dente.
Pre-heat the broiler and place a rack in the middle of the oven.
Heat the EVOO in a saucepot over medium heat. Sauté the onions and garlic until soft, 6-7 minutes, and stir in the thyme. Scoot the onions off to the side of the pan and melt the butter. Whisk the flour into the butter and combine, about 1 minute. Whisk in the stock and milk, then season the sauce with salt, pepper and nutmeg and cook until thickened, about 3-4 minutes.
Stir in the defrosted butternut squash and a few dashes of hot sauce. Reduce the heat. When the sauce comes to a bubble, stir in the Parmigiano Reggiano cheese. Combine the sauce and macaroni, transfer to a casserole dish and top with the shredded yellow cheddar cheese, parsley and paprika. Brown the macaroni under the broiler, 4-5 minutes, until brown and bubbly.
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