Butternut Squash MacCheese
Ingredients
- 1 lb macaroni, with lines mini penne rigate
- 1⁄2 kosher salt
- 4 tablespoons butter
- 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
- 3 tablespoons all-purpose flour
- 1 (10 ounce) boxcooked organic frozen butternut squash, defrosted
- 2 cups Cracker Barrel sharp cheddar cheese, grated
- 1⁄4 teaspoon ground nutmeg, eyeball it
- 1⁄4 black pepper
- 1 lb colby-monterey jack cheese
- 2 cups whole milk
- 1⁄4 tablespoon parsley
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