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Harvest Moon Macaroni

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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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