Isaboo's Butternut Squash Mac and Cheddar – Rachael Ray

Ingredients

• Salt
• 1 pound small ridged tube macaroni, such as tubetti
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh thyme
• 1/2 medium onion
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• One box frozen cooked butternut squash (10 ounces), thawed
• 1 cup heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
• 1/4 teaspoon freshly grated nutmeg (eyeball it)
• Freshly ground pepper