Description

This isn't your typical boxed mac and cheese. It's comfort food at its best. The truffle oil and Gouda bring this side or main dish to the next level for sure.

Ingredients

• 1 lb. elbow macaroni
• 3 T. unsalted butter
• 3 T. flour
• 2 c. milk
• 2 t. truffle oil (or 2 t. truffle pate, drained of oil)
• 1 c. white Cheddar cheese, shredded
• 1/2 c. aged Gouda cheese, shredded
• kosher salt
• freshly ground pepper

Steps

1. Cook macaroni in well salted boiling water to al dente about 7 minutes or according to package directions; drain; set aside.
2. In a large, heavy bottomed saucepan, melt butter; whisk in flour until a paste forms; cook on medium heat until the paste turns a light brown. Whisk in milk until smooth; add truffle oil. Whisk in shredded cheeses until smooth.
3. Toss cooked pasta in the cheese sauce. Check seasonings, adding salt or pepper sparingly. This will vary based on how salty the cheeses are.