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

Ingredients

  • 1 pound macaroni with lines, such as tubatini or mini penne rigate
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • ½ medium onion
  • 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
  • 3 tablespoons all-purpose flour
  • + 7 more ingredients
    • 2 cups chicken stock
    • 1 (10 ounce) box frozen cooked butter nut squash, defrosted
    • 1 cup cream or half-and-half
    • 2 cups (8 ounces) sharp Cheddar, grated
    • ½ cup grated Parmigiano-Reggiano, a couple of handfuls
    • ¼ teaspoon ground nutmeg, eyeball it
    • Black pepper

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 grat...

View full recipe at SpringPad

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