Butternut Truffle Mac & Cheese

Dive head-first into fall flavors with this decadent mac and cheese recipe that offers a subtle touch of butternut squash and the richness of Italian black truffle without overwhelming the classic creaminess of this dish. A mixture of sharp white Cheddar, Gruyere, and Romano cheeses make this a special treat for guests and dinner parties.

Ingredients:

• 2 cups cubed butternut squash
• 1 lb dry trottole, radiatore, or macaroni pasta, cooked al dente and drained
• 2 cups shredded Gruyere cheese
• 2 cups shredded Sharp White Cheddar cheese
• ½ cup grated Pecorino Romano cheese
• 3 cups milk
• 1 cup heavy cream
• ½ cup flour
• 1-4 Tbl Garlic infused olive oil
• 1 tsp Truffle infused oil
• 1 large shallot finely minced (or 2 tbsp dried shallots)
• 2 tsp salt
• Fresh ground black pepper to taste

Method:

Place the cut-up butternut squash in a large sauce pot of hot water and bring to a simmer. Simmer for approximately 15 min or until the squash is fork tender.

In a large stock pot, heat garlic olive oil over medium heat. Add shallot and sauté for about 2 min., until shallot turns golden.

Add flour to olive oil/shallot sauté and whisk until combined, about 1 minute. Add in milk, whisk constantly. Add cream and continue whisking until thickened. This white sauce mixture is called béchamel.

Take 1 cup of the béchamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the béchamel. And whisk to combine. Add all the cheese to the béchamel, reserving 1 cup of gruyere cheese.

Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired. Add the truffle oil, and the pasta. Mix well and pour into a prepared (oiled) baking dish or roasting pan. Top with the reserved cheese and bake for 25 minutes until the top is golden brown and the pasta bubbly.