Harvest Moon Macaroni

I was craving some serious comfort food and bored at work. The solution....search the internet for new recipes. I found this one on Food Network, courtesy of Rachael Ray. The critics (Nick and Ben) gave 2 thumbs up! I couldn't find frozen butternut squash so I bought a fresh one and baked it before using. I chopped it but I would suggest mashing it for a smoother texture.

Ingredients

1 lb macaroni (I used penne)

2 TBSP olive oil

1 onion - finely chopped

3 garlic cloves - finely chopped

2 TBSP fresh thyme - finely chopped (I used dried and just used less)

3 TBSP butter

3 TBSP flour

1 c. chicken stock

1 1/2 c. whole milk (I used low fat buttermilk to keep the creaminess but lessen the fat content)

salt and pepper

nutmeg

10 oz box frozen butternut squash - defrosted

hot sauce

1 c. grated Parmesan

1 c. extra sharp yellow chedder (I bought a block and grated it myself)

parsley

1 tsp sweet paprika

Instructions

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 oil in a sauce pot over medium heat, saute onions and garlic until soft - 6-7 min and stir in the thyme

Scoot onions off to side of pan and melt butter, whisk flour into butter and combind whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg. Cook until thickened, about 3-4 minutes

Stir in butternut squash and a few dashes of hot sauce. Reduce heat. When sauce comes to a bubble, stir in parmesan. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow chedder, parsley and paprika. Brown the macaroni under broiler - 4-5 minutes until brown and bubbly.