This Pumpkin Truffle Bacon Mac and Cheese is our kitchen's newest guilty pleasure. The comforting, savory, cheesy, and familiar tastes, with a dash of pepperiness from our Il Fusti Truffle Olive Oil, make it the perfect serving for cold days. Why not try this recipe for yourself?
3 tbsp. Il Fusti Truffle Olive Oil
1/2 c. whole sage leaves, plus 2 tsp. finely chopped fresh sage leaves
3/4 lb. short pasta, such as shells
1 tsp. Kosher Salt
2 tbsp. butter
2 tbsp. flour
2 c. milk
1 (15-oz) can pure pumpkin puree
2 c. gruyere cheese, shredded
In a small skillet, heat Il Fusti Truffle Olive Oil . Add sage leaves and cook, stirring a few times, until crisp, about 30 seconds. Remove sage to a paper-towel-lined plate.
- Meanwhile, in a medium pot of boiling salted water, boil pasta until al dente, per package instructions.
- Return the empty pot to medium heat and melt butter. Add flour and finely chopped sage and cook, stirring, for 1 minute. Slowly whisk in milk and pumpkin puree. Bring to a boil, then reduce heat to medium and simmer, stirring, until sauce thickens about 4 minutes.
- Remove from heat and add the cheese a handful at a time, stirring to combine. Season with salt. Add pasta to cheese sauce and stir to coat. Top with crispy sage leaves and serve.
This recipe was adapted and sourced directly from Delish.com