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Butternut Squash Mac And Cheese Recipe

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

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Ingredients for 5 servings

1 tablespoon extra-virgin olive oil, 1 turn of the pan

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

1 cup cream or half-and-half

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

Black pepper

2 cups chicken stock

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

1/2 medium onion

2 cups (8 ounces) sharp Cheddar, grated

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

1/4 teaspoon ground nutmeg, eyeball it

3 tablespoons all-purpose flour

Salt

2 tablespoons butter

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