White Truffle Mac and Cheese
Elevate that childhood classic with a fancy touch. This white truffle mac and cheese takes a familiar recipe and makes it adulty!
Ingredients
- 1 lb short cut pasta penne, rotini, cavatappi
- 1 tbsp truffle oil
- ½ cup unsalted butter
- ½ cup flour
- 4½ cups milk
- 6 cups shredded white cheeses I used equal parts white cheddar, gruyere, and provolone
- 2 tbsp truffle powder
- salt and pepper to taste
- ¼ cup panko
- ¼ cup italian breadcrumbs
- 2 tbsp truffle oil
Instructions
- Preheat the oven to 375°
- Boil pasta in salted water for 1-2 minutes short of package directions. Drain and set aside
- In a large pot, melt truffle oil and butter together until bubbling. Add in flour and whisk until incorporated. Cook 1 minute to cook out raw flour taste
- Pour in milk and whisk. Bring to a simmer, whisking constantly until the sauce is thick enough to coat a spoon.
- Stir in cheese and whisk until melted. Add in truffle powder, salt and pepper to taste, then stir in cooked noodles.
- In a small bowl, combine panko, bread crumbs, and truffle oil until the breadcrumbs are moist
- Pour pasta in a greased casserole dish and top with bread crumb mixture.
- Bake for 15-20 minutes and broil for 1 minute or until the crumbs are golden brown. Serve immediately.