Check out what my husband and I made for dinner to go with our Mark Ryan 2006 Water Witch wine! It's yummy!- Prep Time:
- 5 min
- Inactive Prep Time:
- --
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 5 servings
Ingredients
1 pound macaroni with lines,
such as tubatini
or mini penne rigate
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
[I used Smart Balance Margarine]
1/2 medium onion
2 tablespoons chopped fresh thyme leaves,
plus a few sprigs for garnish
3 tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butter nut squash, defrosted
[I used half a fresh acorn squash, microwaved for 5 minutes,
then I pureed it for a few minutes]
1 cup cream or half-and-half [I used 1/2 cup of milk and
an extra tablespoon of Smart Balance Margarine]
2 cups (8 ounces) sharp Cheddar, grated
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon ground nutmeg, eyeball it
Black pepper
Directions
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
adjust seasonings.
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
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Mac and cheese is my poison. That recipe sounds amazing!
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