Harvest Moon Macaroni - Rachael Ray

• 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

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.

macaroni, extra virgin olive oil, onion, garlic, fresh thyme, butter, allpurpose, chicken stock, milk, salt, nutmeg, butternut squash, hot sauce, cheese, cheddar cheese, parsley, sweet paprika

Taken from www.food.com/recipe/harvest-moon-macaroni-rachael-ray-333219 (may not work)