Harvest Moon Macaroni Ala Rachael Ray

• 1 lb macaroni
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock or 1 cup vegetable stock
• 1 12 cups whole milk
• salt, to taste
• pepper, to taste
• nutmeg, to taste
• 1 (10 ounce) box frozen butternut squash, defrested (see description for details) or 14 medium butternut squash, roasted, seeded, and peeled (see description for details)
• 3 dashes hot sauce
• 1 cup parmesan cheese, grated
• 1 cup extra-sharp cheddar cheese, shredded
• 1 handful fresh parsley leaves, finely chopped
• 1 teaspoon sweet paprika

1. Cook pasta according to package directions.
2. Preheat broiler
3. Heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
4. Scoot the onions off to the side of the pan and melt the butter.
5. Combine the flour and the butter, whisk about a minute in the pan.
6. Whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
7. Stir in the butternut squash and a few dashes of hot sauce.
8. Reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
9. Combine the sauce and the pasta and transfer to a casserole dish (9X13 works well) and top with cheddar cheese.
10. Place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
11. Top with the chopped parsley and paprika to garnish.
12. Enjoy!

macaroni, extra virgin olive oil, yellow onion, garlic, fresh thyme, butter, flour, chicken, milk, salt, pepper, nutmeg, butternut squash, hot sauce, parmesan cheese, cheddar cheese, handful fresh parsley, sweet paprika

Taken from www.food.com/recipe/harvest-moon-macaroni-ala-rachael-ray-334840 (may not work)