Truffle Mac and Cheese

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces Parmesan cheese, grated
• 2 ounces cream cheese, softened
• 1 teaspoon truffle oil
• Salt, to taste
• Black pepper, to taste
• Optional: 1/4 cup breadcrumbs for topping

Steps

1. 1 Cook macaroni according to package instructions until al dente; drain and set aside.
2. 2 In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to form a roux.
3. 3 Gradually pour in milk, whisking constantly until the mixture thickens.
4. 4 Reduce heat to low and stir in cheddar cheese, Parmesan, and cream cheese until smooth.
5. 5 Stir in truffle oil, salt, and pepper to taste.
6. 6 Combine cheese sauce with cooked macaroni. Optional: Transfer to a baking dish, top with breadcrumbs, and bake at 350°F for 10 minutes.
7. 7 Serve immediately and enjoy!

Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons

Variations

• Add cooked bacon or sautéed mushrooms for extra texture and flavor.

Substitutions

• Use plant-based cheese alternatives for a vegan version; substitute milk with a non-dairy option.

Pairings

• Serve with a light white wine like Pinot Grigio.

Nutrition

Tips

• For extra truffle flavor, consider adding truffle salt.
• Use freshly grated Parmesan for best results.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a saucepan or microwave with additional milk.

Serving Suggestions

• Pair with a simple green salad or roasted vegetables for a balanced meal.

FAQ