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.

Steps

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.

Ingredients

macaroni, extra virgin olive oil, onion, garlic cloves, fresh thyme, butter, all-purpose flour, chicken stock, whole milk, salt & freshly ground black pepper, nutmeg, frozen butternut squash, hot sauce, parmigiano-reggiano cheese, cheddar cheese, fresh parsley leaves, sweet paprika