Truffle Mac And Cheese
Recipes Main Dish Pasta Quick and Easy Side-dish Vegetarian
Description
You won't be able to get enough of this incredible, indulgent dish that so good, you can serve it to impress guests. It's cheesy, creamy and full of flavor with just the right amount of black truffle oil.
Ingredients
1 lb. short pasta (shells, macaroni, fusilli, or penne)
3 T. unsalted butter
3 t. all-purpose flour
1 3/4 c. milk
1/2 t. onion powder
1/2 t. garlic powder
12 oz. sharp white cheddar cheese, grated
2 t. natural black truffle oil (avoid synthetic truffle oil)
1/2 t. kosher salt
1/2 c. panko or Italian breadcrumbs, optional
Directions
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Pasta:
Bring a large pot of well salted water to a boil. Cook the pasta until just al dente. Drain. Add pasta to the cheese sauce when it is ready. If the pasta finishes first, toss it with a bit of olive oil to prevent sticking.
Cheese Sauce:
While the pasta is cooking, make the cheese sauce. In a large saucepan or Dutch oven, heat the butter over medium heat; when it's melted, stir in the flour. Cook mixture for several minutes, stirring constantly.
When the color starts to turn a light brown, immediately reduce the heat to low. Start to add the milk in very slowly, whisking constantly until the mixture is completely smooth, then adding more milk. Add the onion and garlic powders; cook on medium-low heat for 4 minutes until slightly thickened.
Turn the heat to low; add in the cheddar cheese a few handfuls at a time; keep stirring until it's melted and a smooth, thick sauce forms. Stir in the truffle oil. Remove from the heat.
Add the pasta to the cheese sauce. Season with 1/2 t. kosher salt; stir.
If desired, top with panko or Italian breadcrumbs and broil for 1 - 2 minutes until lightly browned, turning the pan to even out the browning as necessary. Serve immediately.
8 servings.
* Refrigerate any leftovers. The truffle flavor will diminish. To reheat, heat on the stovetop with a splash of milk, a drop of truffle oil and a bit of salt to revive the flavors.