Recipes Main Courses Pasta Rice and Grains Truffled Mac and Cheese

Truffled Mac and Cheese

Truffled Mac and Cheese is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6

Comforting macaroni and cheese reaches a new level with a drizzle of sumptuous truffle oil. Try baking individual portions in buttered muffin pans, and pass a tray of mini macs at your next party.

Ingredients:

  • Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick)
  • Salt, to taste
  • 1 lb. elbow macaroni
  • 2 tsp. truffle oil
  • 1/4 cup all-purpose flour
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. Dijon mustard
  • 2 cups milk
  • 1 cup half-and-half
  • Freshly ground pepper, to taste
  • 1 1/2 cups shredded Gruyère cheese
  • 1 1/2 cups shredded white cheddar cheese
  • 2 Tbs. minced fresh chives

Directions:

Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.

Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.

Return the saucepan to medium-high heat and melt the 4 Tbs. butter. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup each of the Gruyère and cheddar. Stir until smooth.

Pour the cheese sauce onto the macaroni, add the chives and stir well. Transfer to the prepared baking dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).

Rated 5 out of 5 by from Delicious & Decadent! This mac & cheese was equal parts easy to prepare & delicious! As in the other review, I did end up adding additional truffle oil and made cheese substitutions as well (panela & white cheddar). I also added mushrooms sautéed in truffle oil to add something moderately nutritional. Overall, this wasn't at all difficult to prepare and, in my opinion, made way more than 6 servings, so it's what's for dinner tomorrow night too. I'm sure this will be requested again in my house very soon!
Date published: 2014-01-06
Rated 5 out of 5 by from Delicious Side Dish This mac and cheese recipe was exactly what I was looking for to have with a rib roast on New Year's Eve. I substituted 1/2 tsp of mustard powder for the Dijon mustard because I didn't have any on hand. I added plain panko breadcrumbs to the top before i baked it to give it a nice crunch. I also added an additional tsp of truffle oil to the macaroni and then drizzled some over the panko after it came out of the oven. I wish I had added a little more salt, but other than that, it was delicious.
Date published: 2014-01-02
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