Mac 'n' cheese with butternut squash

Ingredients:

• 450 g of grooved pasta, such as tubettini or penne rigate
• 1 tbsp extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• Half a medium onion
• 2 tbsp chopped fresh thyme leaves + a few sprigs for serving
• 3 tbsp. premium flour
• 2 cups chicken broth
• 1 package (280 g) cooked frozen butternut squash, thawed
• 1 cup of cream
• 2 cups (220 g) sharp cheddar, grated
• 0.5 cups grated Parmesan, a couple of handfuls
• 1/4 tsp ground nutmeg, to taste
• Black pepper

Preparation:

1. Bring a saucepan of water to a boil. Season with salt, then add the pasta and cook until al dente.
2. While the pasta is cooking, heat a medium-sized, heavy-bottomed saucepan over medium heat. Add the olive oil and butter. Once the butter has melted, add the thyme and grate the onion directly into the pan using a hand grater. Fry the grated onion in the butter for 1-2 minutes, then add the flour and fry for another 1-2 minutes.
3. Stir in the broth, then add the butternut squash and stir until heated through. Stir in the cream and bring the sauce to a simmer. Add the cheeses and stir in a figure-eight pattern. Season with salt and pepper to taste, and add the nutmeg.
4. Drain the cooked pasta and stir it into the sauce. Serve with chicken sandwiches, garnished with thyme leaves.