Truffle Mac & Cheese
An indulgent take on the classic mac and cheese with rich truffle oil and a blend of sharp cheddar and Gruyère cheeses, perfect for any occasion.
Ingrédients
Pasta Ingredients
- 8 oz elbow macaroni You can use any pasta shape you prefer.
Cheese and Sauce Ingredients
- 2 cups shredded sharp cheddar cheese Provides a rich flavor.
- 1 cup shredded Gruyère cheese Adds creaminess.
- 3 cups milk Whole milk recommended for creaminess.
- 1/4 cup unsalted butter Melted to create the roux.
- 1/4 cup all-purpose flour Used for thickening the cheese sauce.
- 1/4 cup truffle oil Adds a luxurious flavor.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs For topping and added texture.
Instructions
Preparation
- Gather all your ingredients and measure out the cheeses, milk, and spices.
- Boil water in a large pot and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Cooking the Sauce
- Melt the unsalted butter in a saucepan over medium heat.
- Stir in the flour to create a roux, cooking for about one minute.
- Gradually whisk in the milk until smooth and creamy, about 5-7 minutes on medium-low heat.
- Reduce the heat to low and stir in the shredded cheddar and Gruyère cheeses until melted and smooth.
- Add the truffle oil, garlic powder, onion powder, salt, and pepper, mixing well.
Baking
- Add the cooked macaroni to the cheese sauce and mix well.
- Pour the mixture into a baking dish, top with breadcrumbs, and bake in a preheated oven at 350°F for 20 minutes or until golden brown and bubbly.
Notes
Enjoy with a fresh garden salad or grilled vegetables. For a twist, consider adding crispy bacon or vegetables like spinach.