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