Butternut Squash Mac and Cheese

6 Servings

• 1 pound uncooked penne rigate pasta
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• ½ medium onion, grated
• 2 tablespoons chopped fresh thyme
• 3 tablespoons all-purpose flour
• 2 cups reduced-sodium chicken broth
• 1 10-ounce package frozen butternut squash, cooked per package directions and mashed
• 1 cup half and half
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper

Cook pasta according to package directions in salted water.

Meanwhile, heat a medium pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the onion and thyme. Cook 1 to 2 minutes, then add flour and cook 1 to 2 more minutes. Whisk in stock, then butternut squash, and cook until warmed through and smooth. Stir in cream or half-and-half and bring to a bubble. Stir in cheeses in a figure 8 motion and season with nutmeg, and salt and pepper to taste.

Drain cooked pasta well, and combine with sauce. Garnish with fresh thyme leaves.

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