Truffle Mac and Cheese
Description
This rich, creamy pasta makes a great side or even a main dish. It's easy to make and is so amazingly delicious. It would be a fantastic dish to make for when company comes or to bring to a pot luck dinner.
Ingredients
16 oz. pkg. fusilli pasta, cooked
1 t. unsalted butter
1/4 c. panko bread crumbs
1 T.chopped Italian parsley
salt and pepper, to taste
2 c. (1 pt.) heavy cream
1/2 lb. (12 slices) white American cheese
1/4 lb. New York White Cheddar Aged 16-18 months, shredded
1/2 of a 5 oz. container BelGioioso freshly shredded Asiago cheese
2 1/2 T. La Rustichella brand Black Truffle Pate
Directions
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Fusilli pasta:
Bring 4 quarts water to a rapid boil, salting water if desired. Add pasta to boiling water. Reduce heat to a gentle boil. Cook 8 minutes (for al dente) to 11 minutes or until desired tenderness, stirring occasionally. Drain carefully.
Melt butter in pan on medium-low; add bread crumbs; cook, stirring, until bread crumbs are golden brown and toasted, about 2 minutes. Add parsley; season with salt and pepper; stir to combine. Set aside.
Add cream to large saucepan on low; add American, Cheddar, and Asiago cheeses; whisk cheeses until thoroughly melted. Add truffle pate; whisk to combine.
Add cooked pasta to cheese-truffle mixture; stir to combine; heat 2-3 minutes.
Transfer to a serving dish; garnish with toasted bread crumbs. Serve.
8 servings.