|2 cups||Butternut Squash, peeled, cubed in 1" pieces|
|1 lb||Macaroni Pasta|
|2 cups||Guyere Cheese, shredded|
|2 cups||White Cheddar Cheese, shredded|
|1/2 cup||Pecorino Romano Cheese, shredded|
|3 cups||Whole Milk|
|1 cup||Heavy Cream|
|1/2 cup||All-Purpose Flour|
|1+ 4 TBSP||INFUSED Garlic Olive Oil|
|1 TBSP||INFUSED Black Truffle Oil|
|1 large||Shallot, finely minced|
|To Taste||Salt and Freshly Ground Pepper|
Preheat the oven to 375 F.
Grease a 13" x 9" baking dish with INFUSED Garlic Olive Oil.
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.
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.
In a large stock pot, heat the INFUSED 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.
Take 1 cup of the bechamel 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 bechamel and whisk to combine. Add all cheeses to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the INFUSED Black 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.