Monday, October 12, 2009

Harvest Moon Macaroni

I was craving some serious comfort food and bored at work. The 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.

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
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)
1 tsp sweet paprika

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.


lotus said...

sounds yum

Georgette said...

Yum! I'm making this tomorrow!