Harvest moon macaroni

  • Preparation Time30 mins
  • Cooking Time16 mins
  • Serves6
  • DifficultyEasy
450g macaroni such as cassarecci, strozzopretti or ziti with lines
2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
10g fresh thyme, finely chopped
45g butter
25g plain four
240ml chicken stock
375ml whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
285g frozen butternut squash, defrosted
A few dashes hot sauce
100g grated Parmesan cheese
100g extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 tsp sweet paprika
1) Bring water to a boil, season with salt and cook macaroni to al dente.

2) Preheat the grill element and place rack in middle of the oven.

3) Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 mins and stir in the thyme.

4) Move onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 min then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 mins.

5) Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmesan. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika.

6) Brown the macaroni under the grill, 4 to 5 mins until brown and bubbly.

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