Categories: Main Dish, Pasta, Rachael Ray

Ingredients

• 1 lb pasta (macaroni or ziti, recommend hollow, ribbed pasta)
• 2 tablespoons extra virgin olive oil
• 1 medium onion
• 3 garlic cloves, chopped
• 2 tablespoons thyme
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock
• 1 1/2 cups whole milk
• salt and pepper
• 1 dash nutmeg
• 1 (12 ounce) package frozen butternut squash, thawed
• hot sauce
• 1 cup parmesan cheese
• 1 cup sharp cheddar cheese
• fresh parsley
• 1 dash 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.

6. When sauce comes to a bubble, stir in Parmigiano.

7. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika.

8. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

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