Butternut Macaroni and Cheese

Looking to cut some calories, add some vegetables, and still eat comfort food?  This is your recipe, I swear it tastes great.  Not only are you substituting some liquid with broth but you are adding all that squash for a rich buttery flavor.  Not to mention no one can guess what is in it because it is all orange and smooth.  My kids gobbled this down.

• sea salt
• 1 lb. macaroni with ridges, or whatever pasta you want maybe even over cauliflower
• 1 Tbs olive oil
• 2 Tbs butter
• 2 Tbs fresh thyme, chopped (1 tsp dried thyme will work)
• 1 clove garlic
• 1/2 medium onion
• 3 Tbs flour
• 2 cup chicken stock
• 1 (10 oz.) frozen, defrosted box of butternut squash (I just buy a fresh one, peel it and steam it, then mash)
• 1 cup half and half
• 2 cup grated sharp cheddar
• 1/2 cup Parmigiano
• 1/4 tsp nutmeg
• fresh ground pepper and salt to taste

Heat a pot of boiling water, season with salt and cook pasta according to directions.  Until al dente.

While pasta is cooking start your sauce.  Over medium heat in a  medium pot heat oil and butter.  When butter melts add thyme and grate onion and garlic into the pot with a microplane.  Cook for 2 minutes.

Add flour and cook for 2 minutes more, whisk in stock and squash.  Cook until warm and smooth.

Stir in cream and bring to a bubble.  Stir in cheese and season with salt and pepper.

Drain pasta and combine with sauce.

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