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    You are in: Home / Recipes / Harvest Moon Macaroni - Rachael Ray Recipe
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    Harvest Moon Macaroni - Rachael Ray

    Harvest Moon Macaroni - Rachael Ray. Photo by Lori Mama

    1/1 Photo of Harvest Moon Macaroni - Rachael Ray

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    pwdcrazy's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring water to a boil, season with salt and cook macaroni to al dente.
    2. 2
      Preheat broiler and place rack in middle of the oven.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Browse Our Top Elbow Macaroni Recipes

    Ratings & Reviews:

    • on September 30, 2011

      55

      This was good, better than I expected, I used rice pasta, and arrow root powder as a thickener to make it gluten free. All the kids liked it, and adults too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2010

      45

      This was good,a nice way to get some butternut squash into a dish.I omitted the nutmeg because I find it too overpowering.Next time I make this I would also substitute the parmesan with mozza or just cut back on it a little.It made the entire dish too salty for me.I didn't have any onions on hand but I did have some leeks so I used that instead which was very good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2010

      55

      Nice change of pace. I wasn't able to get the frozen squash, so made some fresh and pureed it. I omitted the hot sauce and used dried thyme, as my bush is berried under a foot of snow. LoL! Made for Food Network Challenge: HAIL TO THE CHEFS! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Harvest Moon Macaroni - Rachael Ray

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 607.7
     
    Calories from Fat 215
    35%
    Total Fat 23.9 g
    36%
    Saturated Fat 12.0 g
    60%
    Cholesterol 51.9 mg
    17%
    Sodium 484.7 mg
    20%
    Total Carbohydrate 74.1 g
    24%
    Dietary Fiber 3.7 g
    14%
    Sugars 8.1 g
    32%
    Protein 24.2 g
    48%

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