Butternut Squash Mac 'n' Cheese

Ingredients

2 pounds macaroni with lines, such as elbows
Salt
2 tablespoons EVOO – Extra Virgin Olive Oil
4 tablespoons butter
4 tablespoons chopped fresh thyme leaves
1 medium onion, grated
6 tablespoons all-purpose flour
1 quart chicken stock
2 10-ounce boxes frozen, cooked butternut squash, defrosted
4 cups (8 ounces) sharp cheddar, grated

2 cups heavy cream or half-n-half

Yields:

Preparation

Bring a pot of water to a boil for the pasta. Salt the water then add the pasta and cook to al dente.

While the pasta cooks, heat a medium-size, heavy-bottomed pot over medium heat. Add the EVOO, 1 turn of the pan, and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onion 1-2 minutes, then add flour and cook together 1-2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure-8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.

Drain cooked pasta well and combine with sauce.

Preheat oven to 375°F. Put half of the mixture into small ramekins or muffins tins and bake for 20 minutes.