Harvest Moon Macaroni

Ingredients

• 3 tablespoons butter 
• 10 ounce butternut squash frozen
• 1 cup cheddar yellow extra-sharp
• 1 cup chicken stock see 
• 2 tablespoons thyme leaves fresh finely chopped
• 3 cloves garlic finely chopped
• 3 dashes hot sauce 
• 1 pound macaroni such as cassarecci with lines
• 6 servings nutmeg grated to taste
• 2 tablespoons olive oil extra-virgin
• 1 medium onion finely chopped
• 1 cup parmigiano-reggiano grated
• 1 handful parsley leaves fresh finely chopped
• 6 servings salt and pepper black freshly ground
• 1 teaspoon paprika sweet
• 1.5 cups milk whole
• 3 tablespoons four all-purpose
• 3 tablespoons four all-purpose

Equipment

• frying pan
• oven
• whisk
• pot
• casserole dish
• broiler

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.
6. 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.