Harvest Moon Macaroni Ala Rachael Ray Recipe

Name: Harvest Moon Macaroni Ala Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb macaroni; 2 tablespoons extra virgin olive oil; 1 medium yellow onion, finely chopped; 3 garlic cloves, finely chopped; 2 tablespoons fresh thyme, finely chopped; 3 tablespoons butter; 3 tablespoons flour; 1 cup chicken stock or 1 cup vegetable stock; 1 ½ cups whole milk; salt, to taste; pepper, to taste; nutmeg, to taste; 1 (10 ounce) box frozen butternut squash, defrested (see description for details) or 14 medium butternut squash, roasted, seeded, and peeled (see description for details); 3 dashes hot sauce; 1 cup parmesan cheese, grated; 1 cup extra-sharp cheddar cheese, shredded; 1 handful fresh parsley leaves, finely chopped; 1 teaspoon sweet paprika

Servings: persons

1 lb macaroni
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock or 1 cup vegetable stock
1 ½ cups whole milk
salt, to taste
pepper, to taste
nutmeg, to taste
1 (10 ounce) box frozen butternut squash, defrested (see description for details) or 14 medium butternut squash, roasted, seeded, and peeled (see description for details)
3 dashes hot sauce
1 cup parmesan cheese, grated
1 cup extra-sharp cheddar cheese, shredded
1 handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika

1
Cook pasta according to package directions.
2
Preheat broiler
3
Heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
4
Scoot the onions off to the side of the pan and melt the butter.
5
Combine the flour and the butter, whisk about a minute in the pan.
6
Whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
7
Stir in the butternut squash and a few dashes of hot sauce.
8
Reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
9
Combine the sauce and the pasta and transfer to a casserole dish (9X13 works well) and top with cheddar cheese.
10
Place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
11
Top with the chopped parsley and paprika to garnish.
12
Enjoy!

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb macaroni, 2 tablespoons extra virgin olive oil, 1 medium yellow onion, finely chopped, 3 garlic cloves, finely chopped, and more.

Yes, Harvest Moon Macaroni Ala Rachael Ray falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Moon Macaroni Ala Rachael Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions