Mac & cheese is a Thanksgiving favorite–actually it's an everyday favorite as well. If you are planning to have mac & cheese on the menu, let’s give it a little twist with this wonderfully tasty butternut squash mac & cheese mix from the Food Network. Trust us, you’ll love it.

Ingredients
1 pound macaroni of tubatini or mini penne rigate
1 tablespoon of extra-virgin olive oil
2 tablespoons of butter
1/2 of a medium onion
2 tablespoons of chopped thyme leaves
3 tablespoons of all-purpose flour
2 cups of chicken stock
10 ounce box of frozen cooked butternut squash
1 cup of half-and-half
8 ounces of sharp Cheddar
1/2 cup of Parmigiano-Reggiano
1/4 teaspoon of nutmeg
Black pepper and salt

Boil for the pasta until it is al dente. In a separate pan, add in the oil oil and butter. Once it melts throw in the the thyme and the onion (finely chopped pieces) and let cook for two minutes before adding in the flour (then let cook for another two minutes).

Next pour in the stock and butternut squash and cook until warm. Next stir in half-and-half and bring to a bubble. Mix in the cheeses with the completed sauce, then season with salt, nutmeg and pepper. Now drain the pasta and add it to the sauce.
http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-mac-and-cheese-recipe.html?oc=linkback