Butternut Squash Mac'n Cheese

By smyth77

Ingredients

• 1 pound macaroni
• 1 tbsp olive oil
• 2 tbsp butter
• 1/2 medium onion
• 2 tbsp chopped fresh thyme
• 3 tbsp flour
• 2 cups chicken stock
• 1 (10 oz) box frozen, cooked butternut squash, defrosted
• 1 cup cream or half and half
• 2 cups sharp cheddar, grated
• 1/2 cup grated parm-reggiano
• 1/4 tsp ground nutmeg
• black pepper

Preparation

Step 1

Cook pasta in salted water, then drain

While pasta cooks, heat medium pan over medium heat. Add oil and butter. When butter melts into oil add tyme, and grate onion directly into pot. Cook for 1 to 2 minutes. Then add flour and cook together 1 to 2 more minutes. Whisk in stock, then add butternut squash until warmed through and smooth. Stir in cream and bring sauce to a bubble. Stir in cheeses in figure 8 motion and season with salt, nutmeg and pepper. Add pasta to coat.