Tuesday, June 28, 2016

Truffle Mac and Cheese




I made this originally with chicken and a special truffle white cheddar cheese I got from Trader Joe's in my White Cheddar Truffle Mac and Cheese back in 2014. I have since made this several times, adjusting it each time and found this one that uses ingredients easily accessible to everyone is just as delicious and less expensive! You can buy truffle oil anywhere, usually next to the olive oils and vinegar's at your local grocery store. It can be pricey, but one small bottle should last you a year or so. This is definitely my most requested dish at every event we go to, especially on my fiance's side. I hope you try it, and and let me know what you think! :) 

Ingredients: 

  • 16 oz bag macaroni or cavatappi 
  • 1 small onion, or half a large, chopped 
  • 1/2 cup (1 stick) butter
  • 1/4 cup flour
  • 3.5 cups 2% milk 
  • 4 cups sharp white cheddar (I used Craker Barrel Sharp White Cheddar)
  • 4 tbs truffle oil
  • salt and pepper to taste
  • 1/2 cup Italian panko breadcrumbs 
  • 1/4 cup grated Parmesan cheese 

Method: 

Heat oven to 350°.

Boil noodles in salted water until al dente. Do not overcook, they will finish cooking in the oven! Drain, do not rinse, and set aside. 



In a large dutch oven, add the butter, melt, then add onions and saute on medium heat for 5 minutes until translucent. 



Add in the flour, stir to combine with the butter mixture. Cook for 1 minute to get rid of any raw flour taste. Slowly add your milk, whisking to combine with the flour mixture as you add. 


Bring to a boil, then reduce to simmer and let cook 5 minutes until the mixture is thick enough to coat the back of a spoon. Turn off the heat, add 2 tbs of the truffle oil, and the cheese. 



Stir to combine everything until the cheese is melted. Add in your cooked pasta and pour into a greased 9x13 baking dish.



In a small bowl, combine the breadcrumbs, Parmesan cheese, and the additional 2 tbs of truffle oil. Sprinkle bread crumb mixture evenly on top of the pasta. 



Bake for 25 minutes or until the top is golden brown. If you want a more golden top, pop under the broiler for 5 minutes after cooking. 




2 comments:

  1. What and how much cheese are you using for the cheese sauce? I only see the parmesan listed (for the topping)?

    ReplyDelete
    Replies
    1. Whoops! Thank you for catching that! I updated it :) It's 4 cups sharp white cheddar.

      Delete

© 2013-2014 Doughmestic Diva • All Rights Reserved