Description
This decadent Truffle Mac and Cheese combines creamy sharp cheddar and nutty Gruyere cheeses with the luxurious aroma of white truffle oil for an elevated twist on the classic comfort food. Topped with golden, buttery truffle-infused breadcrumbs and baked to bubbly perfection, this dish makes a rich and flavorful main or side for any special occasion.
Ingredients
Scale
Mac and Cheese
- 1 lb elbow macaroni, uncooked
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 3 1/4 cups milk, any kind
- 2 cups half and half
- 3 cups extra sharp white cheddar, shredded
- 2 cups Gruyere cheese, shredded
- 1 tablespoon white truffle oil
- 1/2 cup freshly shredded parmesan cheese
Breadcrumb Topping
- 1 cup breadcrumbs or panko
- 2 tablespoons butter, melted
- 1 tablespoon white truffle oil
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the mac and cheese later.
- Cook Pasta: Boil the elbow macaroni according to package instructions until al dente, then drain and set aside.
- Prepare Sauce: In a medium saucepan over medium heat, melt 1/4 cup butter. Whisk in the flour, garlic powder, salt, and black pepper and cook for about 2 minutes to form a roux. Slowly pour in the milk and half and half while stirring constantly. Bring this mixture to a simmer and let it simmer for 1 minute. Remove from heat and stir in the white truffle oil, then add shredded cheddar and Gruyere cheeses, stirring just until melted and smooth.
- Combine Pasta and Sauce: Toss the cooked macaroni noodles in the cheese sauce until well coated. Pour half of this mixture into a greased 9×13 inch baking dish. Sprinkle 1/4 cup parmesan cheese over the top. Add the remaining pasta mixture on top and sprinkle with the remaining parmesan cheese.
- Prepare Breadcrumb Topping: In a skillet or the same saucepan used for the sauce, combine the breadcrumbs, melted butter, and white truffle oil. Cook over medium-high heat, stirring constantly, until the crumbs become golden brown and fragrant. Remove from heat.
- Top and Bake: Evenly sprinkle the toasted breadcrumb mixture over the assembled mac and cheese. Bake in the preheated oven for 15 to 20 minutes, or until the dish is bubbly and the topping is crisp and golden.
- Serve: Remove from oven and serve warm as a rich and elegant comfort meal or side dish.
Notes
- Make Ahead: Prepare the cheese sauce and cook the noodles up to 1-2 days in advance. Store them separately in the refrigerator. Combine and bake when ready.
- Freezing Instructions: Assemble the dish but do not bake. Let it cool completely, cover tightly with plastic wrap and aluminum foil, and freeze for 2-3 months. Thaw completely before baking.
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg
