Butternut Squash Mac and Cheese Recipe : Rachael Ray : Food Network


  • Black pepper
  • ¼ teaspoon ground nutmeg, eyeball it
  • ½ cup grated
  • 2 cups (8 ounces) sharp
  • 1 cup cream or half-and-half
  • 1 (10 ounce) box frozen cooked butter nut squash, defrosted
  • 2 cups
  • + 7 more ingredients
    • 3 tablespoons
    • 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for
    • ½ medium onion
    • 2 tablespoons butter
    • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
    • Salt
    • 1 pound

Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it. While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate th...

View full recipe at SpringPad


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