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Pasta and Rice


Butternut Squash Mac and Cheese

From The Rachael Ray Show

1 pound macaroni with lines, such as tubatini or mini penne rigate
1 Tablespoon extra-virgin olive oil
2 Tablespoons butter
½ medium onion, grated
2 Tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
3 Tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butternut squash, thawed
1 cup half-and-half
2 cups (8 ounces) sharp cheddar cheese, grated
½ cup grated Parmigiano-Reggiano cheese
¼ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon freshly ground black pepper

Cook pasta according to package directions in salted water.

Meanwhile, heat a medium pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the onion and thyme. Cook 1 to 2 minutes, then add flour and cook 1 to 2 more minutes. Whisk in stock, then butternut squash, and cook until warmed through and smooth. Stir in cream or half-and-half and bring to a bubble. Stir in cheeses in a figure 8 motion and season with nutmeg, and salt and pepper to taste.

Drain cooked pasta well, and combine with sauce. Garnish with fresh thyme leaves.

Makes 6 servings.