Harvest Moon Macaroni - Rachael Ray

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

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