Creamy, cheesy, and luxurious, this Black Truffle Squash Mac & Cheese blends roasted squash with black truffle-infused flavors for a sophisticated twist on a classic comfort dish.
Ingredients
2 cups uncooked pasta (elbow or shells)
2 cups roasted squash, pureed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded Gruyère cheese
1 cup shredded sharp cheddar cheese
1–2 teaspoons black truffle olive oil, to taste
Salt & pepper to taste
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 375°F. Grease a 9x13-inch baking dish.
Cook pasta according to package directions until al dente. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden.
Gradually whisk in milk until smooth. Cook, stirring constantly, until sauce thickens, about 5 minutes.
Remove from heat and stir in pureed roasted squash, Gruyère, cheddar, black truffle olive oil, salt, and pepper.
Toss cooked pasta with the cheese sauce and pour into prepared baking dish.
In a small bowl, mix panko breadcrumbs and Parmesan. Sprinkle over the pasta.
Bake for 20–25 minutes, or until topping is golden and sauce is bubbly.
