Harvest Moon Macaroni Rachael Ray Recipes

HARVEST MOON PASTA - RACHAEL RAY

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.

HARVEST MOON MACARONI - RACHAEL RAY

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.

HARVEST MOON MACARONI ALA RACHAEL RAY

Steps:

• Cook pasta according to package directions.
• Preheat broiler
• Heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
• Scoot the onions off to the side of the pan and melt the butter.
• Combine the flour and the butter, whisk about a minute in the pan.
• Whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
• Stir in the butternut squash and a few dashes of hot sauce.
• Reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
• Combine the sauce and the pasta and transfer to a casserole dish (9X13 works well) and top with cheddar cheese.
• Place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
• Top with the chopped parsley and paprika to garnish.
• Enjoy!

HARVEST MOON CHICKEN

Steps:

• Preheat oven to 375.
• Combine the mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill.
• Spray a foil-lined baking tray lightly. Place the frozen chicken breasts in the pan and bake for 45 to 55 minutes, until done.
• Place breasts on an ovenproof platter. Top each breast with the horseradish mustard sauce. Sprinkle with the cheese and then the bacon pieces.
• Broil for 1-1/2 minutes or until the cheese is blended with the sauce and lightly browned. Just before serving, sprinkle each breast with paprika.