Truffle Mac and Cheese with Butternut Squash

Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 4-6

Ingredients

500 g macaroni
500 g butternut squash
1 tbsp olive oil
2 small onion, finely chopped
2 garlic cloves, minced
30 g butter
Fine salt, white pepper
1 pinch of nutmeg
1 pinch cayenne pepper
1 can (370 ml) evaporated milk
250 ml pasta water with chicken or vegetable stock
200 g sharp cheddar, grated
100 g Gruyère, grated
100 g Parmesan, finely grated
1 tbsp truffle oil, truffle pâté or Mushroom Truffle Purée
60 g panko breadcrumbs
20 g melted butter
2 tbsp Grated Parmesan, to taste
1 chopped green onion
fresh truffle, shaved or grated (for serving optionnal )

Instructions

Roast the butternut

Preheat your oven to 180°C (350°F). Slice the butternut in two and scoop the seeds out. Drizzle of olive oil and a pinch of salt. Place on a baking sheet skin on top and roast for 40 minutes until very tender and lightly caramelized. Let it cool down and peal the skin. This roasting method brings out the natural sweetness of the squash.

Prepare the aromatics

While the squash is roasting, melt the butter in a saucepan over medium heat. Add the chopped onion and sweat for 2–3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. 

Create the silky sauce

Add the coocked squash and evaporated milk to the pan with onions. Bring to a simer. Using a blender, blend until completely smooth and velvety. Season with salt, white pepper, nutmeg and cayenne to taste.

Cook the pasta

While preparing the sauce, bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Reserve a cup of pasta cocking water. Drain well but do not rinse—the starch helps the sauce cling to the pasta.

Add the cheeses

Gently reheat the butternut sauce over low heat. Remove from heat and add the grated cheeses in 2–3 additions, stirring after each until you achieve a smooth, glossy texture. Stir in the truffle oil or paste, taste, and adjust tickness of sauce with pasta water with stock. Seasoning as needed.

Important: Never let the sauce boil after adding the cheese, as this can cause it to separate or become grainy.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and gently fold together until every piece is well coated. If the sauce seems too thick, add a splash the pasta water to reach your desired consistency.

Gratin finish

For a crispy topping, preheat your oven to 180°C (350°F). Mix the panko breadcrumbs with melted butter, green onion and grated Parmesan. Transfer the mac and cheese to a buttered baking dish and sprinkle the breadcrumb mixture evenly over the top.

Bake for 12–15 minutes until the top is golden and crispy. For extra color, finish under the broiler for 2 minutes, watching carefully to prevent burning.

Finishing touches

Just before serving, garnish with fresh truffle shavings or a very light drizzle of truffle oil. Add a few grinds of freshly ground white pepper for an elegant finish.

Serving Suggestions

This elegant mac and cheese pairs beautifully with:

• A crisp green salad with a light vinaigrette to balance the richness
• Roasted seasonal vegetables
• Crusty artisan bread
• A glass of crisp white wine or light-bodied red

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The evaporated milk base ensures the sauce stays creamy even when reheated. Warm gently in the oven at 160°C (325°F) or on the stovetop over low heat, adding a splash of milk if needed.

Chef's Tips for Success

• Evaporated milk is key: It creates an ultra-smooth, stable sauce that stays creamy even when reheated—no separation or graininess.
• Keep truffle subtle: Less is more with truffle. It's better to add a touch at serving time than to overpower the dish.
• Blend until silky: Take the time to blend the butternut base completely smooth for the most luxurious texture.
• Low heat for cheese: Always add cheese off the heat or over very low heat to prevent it from breaking.
• Fresh truffle at the end: If using fresh truffle, add it just before serving to preserve its delicate aroma and flavor.
• Make it your own: Try adding sautéed wild mushrooms or crispy sage leaves for extra depth.