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Harvest Moon Macaroni

For a complete meal, serve with Baba Ganoush and Pita Crisps and Spicy Sundaes.


  • 1 pound macaroni, such as cassarecci, strozzopretti or ziti with lines
  • 2 tablespoons extra virgin olive oil ( EVOO)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose four
  • 1 cup chicken stock
  • 1 1/2 cups whole milk
  • Salt and freshly ground black pepper
  • Nutmeg, grated, to taste
  • 1 box frozen butternut squash (10 ounces), defrosted
  • A few dashes of hot sauce
  • 1 cup grated Parmigiano Reggiano cheese
  • 1 cup extra sharp yellow cheddar cheese
  • A handful of fresh parsley leaves, finely chopped
  • 1 teaspoon sweet paprika


Bring a pot of water to a boil, season with salt and cook the macaroni to al dente.

Pre-heat the broiler and place a rack in the middle of the oven.

Heat the EVOO in a saucepot over medium heat. Sauté the onions and garlic until soft, 6-7 minutes, and stir in the thyme.

Scoot the onions off to the side of the pan and melt the butter. Whisk the flour into the butter and combine, about 1 minute. Whisk in the stock and milk, then season the sauce with salt, pepper and nutmeg and cook until thickened, about 3-4 minutes.

Stir in the defrosted butternut squash and a few dashes of hot sauce. Reduce the heat. When the sauce comes to a bubble, stir in the Parmigiano Reggiano cheese. Combine the sauce and macaroni, transfer to a casserole dish and top with the shredded yellow cheddar cheese, parsley and paprika. Brown the macaroni under the broiler, 4-5 minutes, until brown and bubbly.

Rachael Ray