Harvest moon macaroni

  • 450g macaroni such as cassarecci, strozzopretti or ziti with lines
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 10g fresh thyme, finely chopped
  • 45g butter
  • 25g plain four
  • 240ml chicken stock
  • 375ml whole milk
  • Salt and freshly ground black pepper
  • Nutmeg, grated to taste
  • 285g frozen butternut squash, defrosted
  • A few dashes hot sauce
  • 100g grated Parmesan cheese
  • 100g extra-sharp yellow Cheddar
  • A handful fresh parsley leaves, finely chopped
  • 1 tsp sweet paprika
1) Bring water to a boil, season with salt and cook macaroni to al dente.

2) Preheat the grill element 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 mins and stir in the thyme.

4) Move onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 min then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 mins.

5) Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmesan. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika.

6) Brown the macaroni under the grill, 4 to 5 mins until brown and bubbly.

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