Zesty Truffled Butternut Pumpkin Mac & Cheese
Cook Time 45 min
Prep Time 15 mIn
Servings 4-6
INGREDIENTS

450grams rotini, macaroni or shells, cooked according to the instructions on the package for al dente

375ml reserved pasta water

3 slices bacon, chopped

1 small brown onion, peeled and minced

570grams butternut pumpkin, peeled and diced

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon ground sage

¼ teaspoon ground nutmeg

¼ teaspoon cracked black pepper

1 tablespoon TRUFF White Hot Sauce 

375ml thickened cream

400g cheddar cheese, grated

150g gruyère cheese, grated

50g parmesan cheese, grated

1½ cups store-bought crispy fried onions, gently crushed by hand (look for them in the salad toppings or snack aisle — they add the perfect savoury crunch)

Fresh sage and crushed red chilli flakes, for garnish


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TRUFF WHITE HOT SAUCE

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Zesty Truffled Butternut Pumpkin Mac & Cheese Recipe

Did you know… hot sauces (especially truffle-infused hot sauces) actually enhance the overall flavour of a dish, not just impart fiery flavour?! It’s true! Our taste buds function more efficiently when sensing spicy warmth, sending stronger taste signals to our brains. This tasty tongue trick is so apparent in this recipe for Zesty Truffled Butternut Pumpkin Mac & Cheese. 

We laced the cheesy butternut pumpkin sauce with our TRUFF White Hot Sauce, which simultaneously enhances the rich, earthy, creamy flavours, while balancing with a vibrant pop of ripe red chilli pepper heat. Try this little experiment for yourself this winter — it’s the ultimate comfort food with a fiery twist!

Instructions:

  1. Preheat the oven to 200°C (fan-forced).

  2. Heat an extra-large pan over medium heat. Once hot, add the chopped bacon to the pan and cook until brown and crisp, about 5 minutes. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate to drain.

  3. Add the onion and butternut pumpkin to the pan and stir to combine. Sauté for 5 minutes and season with salt, garlic powder, sage, nutmeg, and pepper.
    Add the reserved pasta water and hot sauce to the pan, stir to combine, and bring to a simmer. Once simmering, cover and cook until the butternut pumpkin is tender, about 10 to 15 minutes. Remove from the heat.

  4. Transfer the pumpkin and cooking liquid to a blender (working in batches if necessary) and blend until smooth. Return the purée to the pan and add the cream, whisk to combine. Bring the mixture to a simmer, whisking frequently. Once simmering, reduce heat to low and begin adding the cheeses in small batches, whisking between each batch and waiting for that cheese to melt before adding more.

  5. Once all the cheese has been added and melted, add the cooked pasta and bacon to the pan, and gently stir to coat and combine. Transfer the pasta and any residual sauce to a 33x23cm (13x9-inch) baking dish, spreading out in an even layer. Place the baking dish in the oven and bake for 15 minutes.

  6. Remove the baking dish from the oven and sprinkle the top with the crushed fried onions. Return to the oven and bake for 5–10 minutes or until bubbly and lightly golden brown. Remove from the oven and garnish with sage and crushed red chilli flakes before serving.

 

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