Recipe courtesy of Rachael Ray
Episode: Fright Night
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Harvest Moon Macaroni
Total:
46 min
Prep:
30 min
Cook:
16 min
Yield:
6 servings
Level:
Easy
Total:
46 min
Prep:
30 min
Cook:
16 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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 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.

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