Harvest Moon Macaroni Ala Rachael Ray Recipes

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HARVEST MOON MACARONI - RACHAEL RAY



Harvest Moon Macaroni - Rachael Ray image

This is Rachael Ray's recipe, and it is quite tasty! I am posting it the original recipe, but I used a full box of squash for only half the recipe, reduced the oil significantly, used 1% milk, and added sage rather than nutmeg, as I am not a fan of nutmeg. It still has a very creamy texture, without all the cheese of your regular mac and cheese.

Provided by pwdcrazy

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb macaroni
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken stock
1 1/2 cups whole milk
salt & freshly ground black pepper
nutmeg, grated to taste
1 (10 ounce) box frozen butternut squash, defrosted
2 -3 dashes hot sauce, a few dashes
1 cup parmigiano-reggiano cheese, grated
1 cup cheddar cheese, grated (sharp)
fresh parsley leaves, finely chopped
1 teaspoon sweet paprika

Steps:

  • Bring water to a boil, season with salt and cook macaroni to al dente.
  • Preheat broiler and place rack in middle of the oven.
  • Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
  • Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
  • Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

Nutrition Facts : Calories 607.7, Fat 23.9, SaturatedFat 12.1, Cholesterol 51.9, Sodium 484.8, Carbohydrate 74.1, Fiber 3.7, Sugar 8.2, Protein 24.3

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