Harvest Moon Macaroni

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  • Level: Easy
  • Total: 46 min
  • Prep: 30 min
  • Cook: 16 min
  • Yield: 6 servings
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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


  1. Bring water to a boil, season with salt and cook macaroni to al dente.
  2. Preheat broiler and place rack in middle of the oven.
  3. 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.
  4. 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.
  5. 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 flameproof 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.