Ingredients Jump to Instructions ↓

  1. 450g macaroni such as cassarecci, strozzopretti or ziti with lines

  2. 2 tbsp extra-virgin olive oil

  3. 1 medium onion, finely chopped

  4. 3 cloves garlic, finely chopped

  5. 10g fresh thyme, finely chopped

  6. 45g butter

  7. 25g plain four

  8. 240ml chicken stock

  9. 375ml whole milk

  10. Salt and freshly ground black pepper

  11. Nutmeg, grated to taste

  12. 285g frozen butternut squash, defrosted

  13. A few dashes hot sauce

  14. 100g grated Parmesan cheese

  15. 100g extra-sharp yellow Cheddar

  16. A handful fresh parsley leaves, finely chopped

  17. 1 tsp sweet paprika

Instructions Jump to Ingredients ↑

  1. Harvest moon macaroni 1) Bring water to a boil, season with salt and cook macaroni to al dente.

  2. Preheat the grill element and place rack in middle of the oven.

  3. Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 mins and stir in the thyme.

  4. Move onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 min then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 mins.

  5. Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmesan. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika.

  6. Brown the macaroni under the grill, 4 to 5 mins until brown and bubbly.


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