Truffled Butternut Squash Macaroni & Cheese – Rocky Mountain Olive Oil

Ingredients

• 2 cups butternut squash peeled, cubed in 1" pieces
• 1 pound dry macaroni pasta or use Barilla Gluten Free Elbows to make this gluten free
• 2 cups shredded guyere
• 2 cups shredded white cheddar
• 1/2 cup Pecorino Romano cheese
• 3 cups milk
• 1 cup heavy cream
• 1/2 cup flour or use King Arthur Measure for Measure Flour to make this gluten-free.
• 1+ 4 tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 1 tablespoon Rocky Mountain Olive Oil White Truffle Olive Oil
• 1 large shallot finely minced
• 2 teaspoons salt
• fresh ground pepper to taste