Ingredients
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1 lb macaroni
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2 tablespoons extra virgin olive oil
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1 medium onion, finely chopped
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3 garlic cloves, finely chopped
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2 tablespoons fresh thyme, finely chopped
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 cup chicken stock
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1 1/2 cups whole milk
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salt & freshly ground black pepper
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nutmeg, grated to taste
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1 (10 ounce) box frozen butternut squash, defrosted
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2 -3 dashes hot sauce, a few dashes
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1 cup parmigiano-reggiano cheese, grated
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1 cup cheddar cheese, grated (sharp)
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fresh parsley leaves, finely chopped
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1 teaspoon sweet paprika
Instructions
- 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.