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Butternut Squash Mac and Cheese

Rachael Ray : Food Network
  • 20 minutes
  • Serves 5

INGREDIENTS

1

box Butter nut squash, frozen cooked

1/2

Onion, medium

2 tbsp

Thyme, fresh leaves

2 cups

Chicken stock

1 lb

Macaroni with lines

3 tbsp

All-purpose flour

1

Black pepper

1/4 tsp

Nutmeg, ground

1

Salt

1 tbsp

Olive oil, extra-virgin

1

grated parmigiano-reggiano, a couple of handfuls, grated

2 tbsp

Butter

2 cups

Cheddar, sharp grated

1 cup

Cream or half-and-half