I took this dish to a pot luck at my Mom's work. My sister, Samantha, was also there. Everyone loved it and I only had one spoonful leftover.
Ingredients:
1 pound macaroni with ridges, such as tubettini or mini penne rigate
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 medium onion (I omitted this)
3 tablespoons all-purpose flour
2 cups chicken stock or broth
1 10-ounce box frozen cooked butternut squash, defrosted
1 cup cream or half-and-half
2 cups (8 ounces) grated sharp cheddar cheese
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon nutmeg
Freshly ground black pepper, to taste
Directions:
Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente, or with a bite to it.
While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings.
Drain the cooked pasta well and combine with the sauce. Garnish with thyme leaves.
Makes 5 servings.
Verdict:
Laura - Thumbs Up - This is the best tasting mac & cheese that I have ever had. It was SO delicious. I'm going to make this again.
Randy - Randy didn't get to taste it.
Nathan - Thumbs Up - Nathan had a few bites but was distracted.
Samantha - Thumbs Up - Samantha loved it.
Leftovers: I didn't have any leftovers.
