Recipe courtesy of Rachael Ray
Heat a pot of water to boil for the pasta. Salt the water then
add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over
medium heat. Add the extra-virgin olive oil 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 onion in butter and oil 1 to 2 minutes, then
add flour and cook together 1 to 2 more minutes. Whisk in
stock, then combine with butternut squash until warmed
through and smooth. Stir in cream or half-and-half and bring
to a bubble. Stir in cheeses in a figure 8 motion and season
the completed sauce with salt, nutmeg and pepper. Taste to
Drain cooked pasta well and combine with sauce.
[Next time we make this recipe my husband suggests
we use less thyme and add some garlic!]
Copied from FoodNetwork.com on Sat Nov 21 2009
© 2009 Scripps Networks, LLC. All Rights Reserved
Mac and cheese is my poison. That recipe sounds amazing!
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