Rr's Isaboo's Butternut Squash Mac And Cheddar

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• salt
• 1 lb elbow macaroni
• 1 tablespoon extra virgin olive oil, 1 turn of the pan (evoo)
• 2 tablespoons unsalted butter
• 2 tablespoons fresh thyme or 1 -2 teaspoon dried thyme
• 1/2 medium onion
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 10 ounces frozen butternut squash, thawed
• 1 cup heavy cream or 1 cup half-and-half
• 2 cups sharp cheddar cheese, shredded or 8 ounces cheddar cheese
• 1/2 cup parmigiano-reggiano cheese, grated (a couple handfuls)
• 1/4 teaspoon fresh nutmeg, grated (eyeball it)
• fresh ground pepper

Recipe

• 1 bring a large pot of water to a boil. salt the water, then add the pasta and cook until al dente.
• 2 meanwhile, heat a medium heavy-bottomed pot over medium heat. add the evoo, 1 turn of the pan, and the butter. when the butter melts into the olive oil, add the thyme, then grate the onion directly into the pot with a handheld grater, such as a microplane. cook the onion for 2 minutes, then stir in the flour and cook for 2 minutes more.
• 3 whisk in the broth, then stir in the butternut squash and heat until warmed through and smooth. stir in the cream and bring the sauce to a bubble.
• 4 stir in the cheeses and season to taste with salt, nutmeg and pepper.
• 5 drain the cooked pasta, return it to the pot it was cooked in and add the sauce. stir together and serve.