Description
Black Truffle Squash Mac & CheeseIngredients:2 cups butternut squash peeled, cubed in 1” pieces1 lb. dry Cavatappi pasta2 cups shredded Gruyere cheese2 cups shredded White Cheddar cheese1/2 cup Pecorino Romano cheese3 cups milk1 cup heavy cream1/2 cup all-purpose flour4 T. Olive Fresh Garlic Olive Oil1-2 T. Olive Fresh Black Truffle Oil1 large shallot, finely mincedSalt and pepper to tasteInstructions:Preheat the oven to 375 F. Grease a 13" x 9" baking dish with garlic olive oil. 1. Place butternut squash cubes in a large sauce pot of hot water and bring to a boil. Reduce heat and simmer for approximately 15 minutes or until the squash is fork tender. Drain and reserve.2. Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.3. In a large stock pot, heat the remaining garlic olive oil over medium heat. Add the shallot and saute until golden (approximately 2 minutes). Whisk flour into hot oil, stirring constantly for 1 minute. Slowly pour the milk into the flour roux, whisking constantly. Add cream and continue whisking until thickened to make a béchamel sauce. 4. Take 1 cup of the sauce from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Pour the creamy mixture back into the pot with the rest of the béchamel and whisk to combine. Add all cheeses to the bechamel, reserving 1 cup of gruyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.5. Add the truffle oil and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly. Enjoy! Serves 6-8.
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