Harvest Moon Macaroni - Rachael Ray - cooking recipe

Ingredients

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

Preparation

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 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.
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.
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.