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Truffled Butternut Squash Macaroni & Cheese Bake





  • 2 C butternut squash, peeled and cubed in 1" pieces
  • 1 lb dry macaroni pasta
  • 2 C shredded guyere cheese
  • 2 C shredded white cheddar cheese
  • 1/2 C Pecorino Romano, parmesan, or asiago cheese
  • 3 C milk
  • 1 C heavy cream
  • 1/2 C all-purpose flour
  • 1 T + 4 T of The Olive Bin's Garlic Olive Oil
  • 1 T of The Olive Bin's White Truffle Oil
  • 1 large shallot, finely minced
  • Salt and fresh ground pepper, to taste


  1. Preheat oven to 375 degrees F. Grease a 9x13" baking dish with 1 T Garlic olive oil.
  2. Place cubed butternut squash in a large saucepan of hot water; bring to a boil, and then simmer for approximately 15 minutes or until squash is fork-tender. Drain and set aside.
  3. Bring large stock pot of salted water to a full boil. Add pasta and cook according to package instructions (al dente). Drain; remove from pan and set aside.
  4. In same large stockpot, heat remaining Garlic olive oil over medium heat. Add minced shallot; saute for about 2 minutes or until shallot just begins to turn golden. Add flour into the olive oil-shallot mixture and whisk for about 1 minute to blend thoroughly, stirring constantly.
  5. Slowly pour milk into flour mixture, whisking constantly. Add cream, and continue whisking until thickened.
  6. Place butternut squash in a food processor or blender. Take 1 C of the cream mixture from pot and add to butternut squash; process until smooth. Add squash mixture into the pot with remaining cream mixture; whisk to combine. Add all cheese to pot, reserving 1 C of guyere cheese. Stir to melt and combine. (Taste for seasoning and adjust with salt and pepper as desired.)
  7. Add White Truffle oil and pasta to pot. Mix well and pour into prepared baking dish. Top with reserved grueyere and bake for approximately 25 minutes, or until top is golden brown and pasta is bubbly. Allow to cool slightly before serving.


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