Truffled Butternut Macaroni & Cheese
This dish will fool even the most adamant squash haters. Trust us, we fooled one! There are three different cheeses in this deliciousness, but it’s the butternut squash that adds the amazing orange color.
There is just a hint of the truffle oil in every bite, which is as it should be. A little of the oil goes a long way! It would make a fantastic Thanksgiving side dish.
See also: Recipe Roundup: Black Truffle Oil
Truffled Butternut Macaroni & Cheese
This dish will fool even the most adamant squash haters. Trust us, we fooled one! There are three different cheeses in this deliciousness, but it’s the butternut squash that adds the amazing orange color. There is just a hint of the truffle oil in every bite, which is as it should be. A little of the oil goes a long way! It would make a fantastic Thanksgiving side dish. Inspired by Monadnock Oil & Vinegar. Serves about 8.
Ingredients
- 2 cups cubed butternut squash about 1/2-inch cubes
- 16 oz. dry macaroni or pasta shape of choice such as fusilli
- 1 Tbsp Sigona’s Black Truffle Oil plus more for serving, if desired (remember, a little goes a long way).
- 3 Tbsp Sigona’s Garlic Oil plus 1 additional Tbsp for greasing
- 2 Tbsp butter
- 1 large shallot minced
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 2 cups divided, shredded soft, young Gouda, such as Young Farmdal
- 2 cups shredded white cheddar such as Moo-Net, found only at Sigona’s
- 1/2 cup grated Pecorino Romano
- Fresh black pepper for finishing
- Fresh thyme for garnish
Instructions
- Directions: Preheat oven to 375°F. Grease a 13×9 inch baking dish; set aside.
- Place butternut squash cubes in a medium pot and cover with water. Bring to a boil; cook for 7 to 9 minutes or until fork tender. Drain, set aside.
- Cook pasta to al dente in a large pot of salted water. Drain, transfer to a large bowl, toss with 1 tablespoon of truffle oil and set aside.
- In the same large pot, melt butter with 3 tablespoons garlic oil over medium heat. Add shallot and cook, stirring occasionally, until translucent. Whisk in flour, creating a paste-like texture. Slowly whisk in the milk until combined, then whisk in the heavy cream. Heat, stirring constantly until the sauce thickens; don’t allow it to boil. Reduce heat to low, season with salt and pepper.
- Add 1 cup of cream sauce to a blender or food processor. Add squash and puree until smooth. Add puree to remaining cream sauce, then stir in 1 cup of the gouda, all the cheddar and the Pecorino Romano.
- When cheese is melted, add the pasta to the pot, scraping any remaining truffle oil from the bowl. Gently fold the pasta into the cheese mixture then transfer to the baking dish. Sprinkle remaining Gouda on top.
- Bake for 25 to 30 minutes or until heated through and bubbly. Finish with freshly ground black pepper and garnish with fresh thyme, either as sprigs or stripped from the stem and sprinkled over the top. Allow guests to dot their servings with additional truffle oil, if desired (reminding them a little goes a long way).
Video
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