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Halloween Maccaroni Recipe

   
 

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     Halloween Maccaroni

Category   Entrees - Maindishes
Sub Category   Camping
Preptime   30

Ingredients
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

Instructions
PreparationBring 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.


Originally Submitted
10/27/2009





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