Ingredients
-
1 lb pasta (macaroni or ziti, recommend hollow, ribbed pasta)
-
2 tablespoons extra virgin olive oil
-
1 medium onion
-
3 garlic cloves, chopped
-
2 tablespoons thyme
-
3 tablespoons butter
-
3 tablespoons flour
-
1 cup chicken stock
-
1 1/2 cups whole milk
-
salt and pepper
-
1 dash nutmeg
-
1 (12 ounce) package frozen butternut squash, thawed
-
hot sauce
-
1 cup parmesan cheese
-
1 cup sharp cheddar cheese
-
fresh parsley
-
1 dash 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.