Recipe by pwdcrazy
This is Rachael Ray's recipe, and it is quite tasty! I am posting it the original recipe, but I used a full box of squash for only half the recipe, reduced the oil significantly, used 1% milk, and added sage rather than nutmeg, as I am not a fan of nutmeg. It still has a very creamy texture, without all the cheese of your regular mac and cheese.
- 1 lb macaroni
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 1⁄2 cups whole milk
- salt & freshly ground black pepper
- nutmeg, grated to taste
- 1 (10 ounce) box frozen butternut squash, defrosted
- 2 -3 dashes hot sauce, a few dashes
- 1 cup parmigiano-reggiano cheese, grated
- 1 cup cheddar cheese, grated (sharp)
- fresh parsley leaves, finely chopped
- 1 teaspoon sweet paprika
Directions See How It's Made
- 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.