Best Harvest Moon Macaroni Recipes

Harvest Moon Macaroni image

Provided by Rachael Ray : Food Network

Time 46m

Yield 6 servings

Number Of Ingredients 17

1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
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 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful 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 flameproof 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 image

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

Harvest Moon Macaroni image

Provided by @MakeItYours

Number Of Ingredients 17

1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
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 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful 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.