Imagine a dish so decadent it feels like a culinary hug—mac and cheese, but with the luxurious twist of truffle. It’s like that time I stumbled upon an unexpected street performer who turned a dreary afternoon into a magical escape. This recipe will do the same for your taste buds—elevating the humble mac and cheese to a mouthwatering experience you wouldn’t want to miss, especially on a chilly November evening.
Steps
- Preheat your oven to 325 degrees Fahrenheit. Cook the macaroni until al dente, following the package instructions. Drain and set the pasta aside, then shred the cheeses and set them aside as well.
- In a medium saucepan, melt some butter over medium heat. Stir in the flour, garlic powder, salt, and pepper, cooking the mixture for about 2 minutes. Gradually pour in the milk and half and half, stirring continuously, and let it simmer for a minute.
- Remove the saucepan from heat and mix in the truffle oil along with the shredded cheddar and gruyere cheeses. Stir until the cheese has melted completely.
- Combine the cooked macaroni with the cheese sauce, ensuring the pasta is well-coated. Transfer half of the pasta mixture into a greased 9×13-inch baking dish, sprinkle with ¼ cup of parmesan cheese, add the remaining pasta, and top with the rest of the parmesan.
- In a skillet, mix together panko breadcrumbs, melted butter, and truffle oil. Cook over medium-high heat while stirring until the breadcrumbs turn golden brown, then evenly distribute them over the mac and cheese.
- Bake the dish for 15-20 minutes or until it’s bubbly. Serve the truffle mac and cheese while warm, alongside a salad or your preferred vegetables.
Ingredients
- Macaroni pasta: cooked to al dente according to package instructions
- Cheddar cheese: shredded
- Gruyere cheese: shredded
- Parmesan cheese: 1/4 cup, plus additional for topping
- Butter: 2 tablespoons, plus additional melted butter for breadcrumb topping
- All-purpose flour
- Garlic powder
- Salt
- Black pepper
- Milk
- Half and half cream
- White truffle oil: 1 tablespoon, plus additional for breadcrumb topping
- Breadcrumbs or panko: 1 cup
Nutritional Values
Calories: 764kcal | Carbohydrates: 57g | Protein: 32g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 1029mg | Potassium: 412mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1273IU | Vitamin C: 0.5mg | Calcium: 814mg | Iron: 2mg
FAQ
- Can I prepare Truffle Mac and Cheese in advance?
- Yes, you can prepare this dish 1-2 days ahead by making the sauce and cooking the noodles separately. Store them in the fridge until you are ready to bake.
- Is it possible to freeze Truffle Mac and Cheese?
- Absolutely! Assemble the dish but refrain from baking it. Cover it well with plastic wrap and aluminum foil, then freeze for 2-3 months. Thaw it in the refrigerator overnight before baking as directed.
- What variations can I try with this recipe?
- You can add cooked bacon pieces for extra flavor, or try topping the dish with sautéed mushrooms or micro greens before serving. Cooking the mac and cheese in a smoker is another great option for a unique taste.
- What side dishes go well with Truffle Mac and Cheese?
- This dish pairs wonderfully with a side salad, French green beans, or your favorite vegetables.
- How do I make the breadcrumb topping?
- Combine panko, melted butter, and truffle oil in a skillet. Cook over medium-high heat, stirring constantly, until the breadcrumbs are golden brown. Sprinkle evenly over the mac and cheese before baking.
Tips
- For optimal flavor, incorporate the truffle oil just after removing the sauce from heat. This ensures that the unique aroma and taste of the truffle are preserved without being diminished by high heat.
- Prepare the sauce and pasta a day or two in advance to save time. Store them separately in the refrigerator, and combine just before baking for a quick and easy meal.
- For an added crunch, ensure your breadcrumb topping is golden brown by cooking the panko, melted butter, and truffle oil mixture over medium-high heat. This will give your mac and cheese a delightful texture contrast.
- Consider enhancing your dish with additional toppings like sautéed mushrooms or micro greens for extra flavor and sophistication before serving.
Equipment
- Medium Saucepan – If you don’t have a medium-sized saucepan for making the cheese sauce.
- 9×13 Baking Dish – Necessary for baking the mac and cheese.
- Skillet – For preparing the breadcrumb topping.
- Cheese Grater – If you don’t already have one for shredding cheeses.
- Truffle Oil – A specialty ingredient that might not be in a regular pantry.
- Panko Breadcrumbs – If you don’t have these on hand, as they are used specifically for the topping.