http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-mac-and-cheese-recipe.html

Cookware:

Pot (for pasta)
Medium pot (heavy bottom)
Grater (hand held)
Whisk
Mixing spoon
Measuring cup & spoons

Produce:

10 oz frozen cooked butternut squash
1/2 onion (medium)
2 tbsp thyme (fresh leaves)

Canned goods:
2 cups chicken stock

Pastas & Grains:
1 lb Penne pasta

Baking & Spices:
3 tbsp All-purpose flour
1 tsp black pepper
1 tsp salt
1/4 tsp ground nutmeg

Oils:
1 tbsp EVOO

Dairy:
2 cups grated parmigiano-reggiano
2 tbsp butter
2 cups sharp grated cheddar
1 cup of cream or half & half

10 oz frozen cooked butternut squash 1/2 onion (medium) 2 tbsp thyme (fresh leaves) 2 cup s chicken stock 1 lb Penne pasta 3 tbsp All-purpose flour 1 tsp black pepper 1 tsp salt 1/4 tsp ground nutmeg 1 tbsp EVOO 2 cup s grated parmigiano-reggiano 2 tbsp butter 2 cup s sharp grated cheddar 1 cup of cream or half & half

*Heat a pot of water to boil for the pasta.
*Salt the water then add the pasta and cook.

-While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil 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.
-Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 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.

-Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs-