Truffle Mac and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
9
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Calories
764 kcal
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Course
Main Course
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Cuisine
American
Truffle Mac and Cheese
Description
This Truffle Mac and Cheese recipe combines cooked elbow macaroni with a rich, truffle-infused cheese sauce made from sharp white cheddar and gruyere, melted into a roux-thickened base. The sauce is prepared on the stovetop by blending butter, flour, and seasonings, then slowly whisking in milk and half and half before melting in the cheeses and white truffle oil. This creates a luxurious and smooth cheese sauce with a mild garlic undertone and aromatic truffle notes.
After mixing the pasta with the sauce, it is layered in a baking dish and sprinkled with parmesan cheese. The breadcrumb topping is prepared separately by browning panko crumbs with butter and truffle oil until crisp and golden, then spread over the assembled macaroni. Baking at a moderate temperature melds flavors and produces a crunchy topping contrasting the creamy interior.
This dish works well for entertaining or as a comforting meal. It can be made ahead by cooking and storing components separately or freezing the assembled casserole before baking. Thaw completely before baking. The recipe yields a rich, creamy mac and cheese with a distinctive truffle aroma and a textural contrast from the crunchy topping.
Ingredients
- 1 lb elbow macaroni , uncooked
- ¼ cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder
- 3 1/4 cups milk , any kind
- 2 cups half and half
- 3 cups White Cheddar Cheese shredded, extra sharp
- 2 cups gruyere cheese , shredded
- 1 Tablespoon white truffle oil
- 1/2 cup Parmesan Cheese freshly shredded
Breadcrumb Topping:
- 1 cup breadcrumbs , or panko
- 2 Tablespoon butter , melted
- 1 Tablespoon white truffle oil
Instructions
- Preheat oven to 325 degrees F.
- Cook the macaroni to al dente, according to package instructions. Drain and set aside. Shred cheeses and set aside.
- Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper. Cook for 2 minutes.
- Slowly add the milk and half and half, stirring constantly and bring to a simmer and simmer 1 minute. Remove from heat and stir in truffle oil, and then shredded cheddar and gruyere cheeses, stirring just until melted.
- Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into a greased 9x13 baking dish. Sprinkle 1/4 cup parmesan cheese over the top. Add remaining pasta and sprinkle with remaining parmesan cheese.
- Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese.
- Bake 15-20 minutes or until bubbly. Serve warm.
Notes
- Prepare sauce and noodles separately ahead, then combine and bake when ready to serve.
- Assemble and freeze unbaked casseroles for up to three months; thaw completely before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 764 kcal
% Daily Value*
| Calories | 764kcal | 38% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 1029mg | 43% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1273IU | 25% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 814mg | 81% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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