Harvest Moon Macaroni Ala Rachael Ray Recipe

Ingredients for Harvest Moon Macaroni Ala Rachael Ray

• Macaroni
• Extra Virgin Olive Oil
• Yellow Onion
• Garlic Cloves
• Fresh Thyme
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Chicken Stock
• Whole Milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• Frozen Butternut Squash
• A few dashes hot sauce
• 1/2 cup grated Parmesan cheese
• Extra Sharp Cheddar Cheese
• Fresh Parsley Leaves
• Sweet Paprika

How to Make Harvest Moon Macaroni Ala Rachael Ray

1. Cook 1 pound pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. Preheat broiler.
3. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (6-7 minutes). Stir in 1 teaspoon dried thyme.
4. Push onions and garlic to one side of the pan. Melt 2 tablespoons butter in the empty space.
5. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, creating a roux.
6. Gradually whisk in 2 cups chicken or vegetable stock and 1 cup milk. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Cook until thickened (3-4 minutes).
7. Stir in 1 cup pureed roasted butternut squash (about 1/4 of a medium squash, roasted at 350°F for 1.5 hours) and a few dashes of your favorite hot sauce.
8. Reduce heat to low. Once the sauce simmers, stir in 1/2 cup grated Parmesan cheese until melted.
9. Add cooked pasta to the sauce, along with a little pasta water if needed to adjust consistency. Transfer to a greased 9x13 inch casserole dish.
10. Top with 1 cup shredded cheddar cheese.
11. Broil for 3 minutes, or until cheese is bubbly and browned.
12. Garnish with 2 tablespoons chopped fresh parsley and a pinch of paprika.
13. Serve immediately and enjoy!