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Pasta - Harvest Moon Macaroni Recipe


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     Pasta - Harvest Moon Macaroni

Category   Entrees - Maindishes
Sub Category   None

1 lb. ziti with lines
1 med. onion, finely chopped
3 cloves garlic, finely chopped
2 T. fresh thyme, finely chopped
3 T. butter
3 T. flour
1 c. chicken stock
1 1/2 c. whole milk
Salt and freshly ground pepper
Nutmeg, grated, to taste
1 box frozen butternut squash (10 oz.) defrosted
A few dashes of hot sauce
1 c. grated parmigiano reggiano cheese
1 c. extra-sharp yellow shredded cheddar cheese
A handful of fresh parsley leaves, finely chopped
1 t. sweet paprika

Bring a pot of water to a boil, season with salt and cook the macaroni to al dente. Pre-heat the broiler and place a rack in the middle of the oven.
Heat the EVOO in a saucepot over medium heat. Sauté the onions and garlic until soft, 6-7 minutes, and stir in the thyme.
Scoot the onions off to the side of the pan and melt the butter. Whisk the flour into the butter and combine, about 1 minute. Whisk in the stock and milk, then season the sauce with salt, pepper and nutmeg and cook until thickened, about 3-4 minutes.
Stir in the defrosted butternut squash and a few dashes of hot sauce. Reduce the heat. When the sauce comes to a bubble, stir in the Parmigiano Reggiano cheese. Combine the sauce and macaroni, transfer to a casserole dish and top with the shredded yellow cheddar cheese, parsley and paprika. Brown the macaroni under the broiler, 4-5 minutes, until brown and bubbly.

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