Monday, October 10, 2011

Butternut squash and white truffle oil mac and cheese

This recipe came about when Chris and I were in Richmond, VA and saw this intriguing sounding macaroni and cheese on the menu of a restaurant we went to. We decided to order something else, but come home and make it for ourselves. It's delicious. I use sharp cheddar for the recipe, but that's a personal preference.
  1. Slice half a butternut squash into 1/3" slices and cut so they are about bite size. Saute them lightly in olive oil with some sage and water. Set aside when done.
  2. Optional: take some slightly stale sourdough bread and make breadcrumbs. We keep the breadcrumbs separate from the macaroni and cheese until right before serving, as we realize if you sprinkle them on top of the dish, the next day they will not be crisp anymore.
  3. Grate 8oz of cheddar cheese. Set aside.
  4. Melt 3tbsp butter in a pot, stir in 3tbsp flour, and whisk over low heat for 3 minutes. Keep whisking and add (little by little) 2.5 cups of milk. Keep whisking until the sauce is about the thickness of cream. Salt to taste. Raise the heat to medium and stir continuously until the sauce begins to simmer. Lower the heat and let it simmer for 10 minutes (stir occasionally). Turn the heat off and gradually stir in the cheese until it is fully incorporated.
  5. Boil al dente some pasta, I like to use cavatappi.
  6. Butter the dish and add in the pasta, butternut squash and cheese sauce. Mix all together and sprinkle a teaspoon of white truffle oil over the macaroni and cheese. Too much truffle oil will overwhelm the dish.
  7. Place in the oven at 400 Fahrenheit for 15 minutes.
  8. Let cool for five minutes, sprinkle the breadcrumbs on top of the individual servings.

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