Elbow Pasta Mac and Cheese Recipe

Name: Elbow Pasta Mac and Cheese Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 pound elbow pasta; olive oil; ½ teaspoon salt; 3 tablespoons unsalted butter; ¼ cup all-purpose flour; ½ teaspoon garlic powder; 2 cups milk; 3 cups medium white cheddar cheese; 2 teaspoons truffle oil; ½ cup breadcrumbs regular; 1-2 teaspoons black truffles shaved

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Course
Main Course, Others

Elbow Pasta Mac and Cheese Recipe

Silas Stewart

Report

Treat yourself to the amazing flavors of this easy truffle mac and cheese. Truffles have a distinctive savory flavor that pairs well with pasta. Plan to serve this dish on a special occasion!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound elbow pasta
olive oil
½ teaspoon salt optional
3 tablespoons unsalted butter
¼ cup all-purpose flour
½ teaspoon garlic powder
2 cups milk
3 cups medium white cheddar cheese grated
2 teaspoons truffle oil

Optional Toppings

½ cup breadcrumbs regular or panko
1-2 teaspoons black truffles shaved or finely sliced

Add to Shopping List

Instructions

Bring a large pot of water to a boil. Add the pasta and salt. Cook according to the package directions until al dente. Drain, toss with a bit of olive oil and set aside.
Have your measured flour, butter, milk and cheese ready along with a small whisk. Recommended: Warm the milk in the microwave or a small saucepan.
Place a medium saucepan over medium heat. Add the butter and wait a few moments until melted. Then add the flour and garlic powder, whisking to incorporate and form a roux.
Let the roux bubble for about 30 seconds. Then dribble about a half cup of (warm) milk into the roux, whisking continuously. The sauce should be thickening steadily. Keep dribbling in more milk and whisk until it bubbles and thickens. Repeat until all the milk is used up. The sauce should be thick enough to coat a spoon, like a runny pancake batter. If not, then let cook longer but continue whisking to avoid lumps or sticking.
Remove the saucepan from the heat. Using a wooden spoon, mix in the grated cheese until completely smooth. Then mix in the truffle oil (it should lend a pleasant musky aroma to the cheese sauce).
Add the cooked pasta to the cheese sauce, stirring until completely coated.
Optional: For a golden topping, broil the mac and cheese. Preheat the broiler to maximum, setting the oven rack to the upper middle position (so the top of the pan will be 2 to 3 inches from the broiler). Turn the mac and cheese into a 13×9” pan. Sprinkle bread crumbs evenly on top. Place the pan in the oven and broil until bubbly and golden on top, about 3 to 5 minutes.
Serve warm and enjoy!