Harvest Moon Macaroni

Total Time:
46 min
30 min
16 min

6 servings

  • 1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose four
  • 1 cup chicken stock
  • 1 1/2 cups whole milk
  • Salt and freshly ground black pepper
  • Nutmeg, grated to taste
  • 1 (10-ounce) box frozen butternut squash, defrosted
  • A few dashes hot sauce
  • 1 cup grated Parmigiano-Reggiano
  • 1 cup extra-sharp yellow Cheddar
  • A handful fresh parsley leaves, finely chopped
  • 1 teaspoon 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 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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