Harvest Moon Pasta - Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a Rachael Ray recipe. This is so good, I just had to sit down and post it. A few modifications: I used ziti, 2% milk, a mexican blend of cheese and quite a bit of sriracha hot sauce. I omited the thyme, simply because I forgot it. It looks and feels like I'm eating creamy mac and cheese, but its better and more sophisticated...and comforting. I usually shy away from her recipes because they have too many ingredients and take way longer than she indicates. I relented as I had all the ingredients on hand. Yum-O. seriously. Ingredients:
1 lb pasta (macaroni or ziti, recommend hollow, ribbed pasta) |
2 tablespoons extra virgin olive oil |
1 medium onion |
3 garlic cloves, chopped |
2 tablespoons thyme |
3 tablespoons butter |
3 tablespoons flour |
1 cup chicken stock |
1 1/2 cups whole milk |
salt and pepper |
1 dash nutmeg |
1 (12 ounce) package frozen butternut squash, thawed |
hot sauce |
1 cup parmesan cheese |
1 cup sharp cheddar cheese |
fresh parsley |
1 dash paprika |
Directions:
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 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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