Butternut Squash Mac And Cheese

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1395
FAT
353%
CHOL
190%
SOD
94%

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Ingredients for 5 servings

1 pound macaroni with lines, such as tubatini or mini penne rigate

Salt

1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan

2 tablespoons butter

1/2 medium onion

2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish

3 tablespoons all-purpose flour

2 cups chicken stock

1 box frozen cooked butter nut squash (10 ounces), defrosted

1 cup cream or half-and-half

2 cups sharp cheddar (8 ounces), grated

1/2 cup grated Parmigiano Reggiano, a couple of handfuls

1/4 teaspoon ground nutmeg, eyeball it

Black pepper

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