Harvest Moon Pasta - Rachael Ray - cooking recipe

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
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.

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