Truffled Macaroni and Cheese Recipe
Truffled Macaroni and Cheese
Looking to add a little “grownup” flavor to your favorite childhood meal? A trio of cheeses and a dash of truffle oil transform macaroni and cheese from a basic pasta dish to a dinner party-worthy entrée. Learn how elevate your own mac and cheese.
Serves: 12Prep: 30 minutesCook: 1 hour 5 minutesTotal: 1 hour 35 minutesDifficulty: Easy
Serves: 12
Ingredients
- 4 slices white bread, crust removed and cut into ½” cubes
- 8 tablespoons butter, divided
- 1 clove garlic, grated or finely minced
- 2 teaspoons salt, divided
- 16 ounces Private Selection™ Italian Cavatappi Pasta
- 5 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 1⁄2 teaspoon ground black pepper
- 5 cups whole milk
- 16 ounces white cheddar cheese, shredded and divided
- 8 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, shredded
- 2 tablespoons Private Selection™ White Truffle Infused Olive Oil
Directions
- Preheat oven to 375°F. Butter or spray 3-quart casserole dish; set aside.
- Toss bread cubes with 2 tablespoons melted butter, garlic and ½ teaspoon salt. Set aside.
- Cook pasta 2 minutes short of package instructions. Drain and rinse with cool water; set aside.
- In 4-quart saucepan over medium heat, melt remaining 6 tablespoons butter. Whisk in flour, mustard, 1½ teaspoons salt, and pepper. Cook 1-2 minutes, stirring constantly until flour smells toasted and is pale blonde in color.
- Slowly add milk while whisking constantly until smooth. Bring to simmer over medium heat. Cook 5 minutes or until mixture thickens enough to thinly coat back of a spoon.
- Remove from heat. Add 12 ounces cheddar cheese and Gruyère; stir until melted and smooth. Stir in truffle oil.
- Add pasta to cheese sauce; stir gently to coat. Pour into prepared dish. Sprinkle with remaining 4 ounces cheddar cheese and Parmesan. Top with butter bread cubes.
- Bake 35-45 minutes, until bubbly and starting to brown.
- Let cool at least 10 minutes before serving.
- Refrigerate leftovers.
Serves: 12
Ingredients
- 4 slices white bread, crust removed and cut into ½” cubes
- 8 tablespoons butter, divided
- 1 clove garlic, grated or finely minced
- 2 teaspoons salt, divided
- 16 ounces Private Selection™ Italian Cavatappi Pasta
- 5 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 1⁄2 teaspoon ground black pepper
- 5 cups whole milk
- 16 ounces white cheddar cheese, shredded and divided
- 8 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, shredded
- 2 tablespoons Private Selection™ White Truffle Infused Olive Oil
Directions
- Preheat oven to 375°F. Butter or spray 3-quart casserole dish; set aside.
- Toss bread cubes with 2 tablespoons melted butter, garlic and ½ teaspoon salt. Set aside.
- Cook pasta 2 minutes short of package instructions. Drain and rinse with cool water; set aside.
- In 4-quart saucepan over medium heat, melt remaining 6 tablespoons butter. Whisk in flour, mustard, 1½ teaspoons salt, and pepper. Cook 1-2 minutes, stirring constantly until flour smells toasted and is pale blonde in color.
- Slowly add milk while whisking constantly until smooth. Bring to simmer over medium heat. Cook 5 minutes or until mixture thickens enough to thinly coat back of a spoon.
- Remove from heat. Add 12 ounces cheddar cheese and Gruyère; stir until melted and smooth. Stir in truffle oil.
- Add pasta to cheese sauce; stir gently to coat. Pour into prepared dish. Sprinkle with remaining 4 ounces cheddar cheese and Parmesan. Top with butter bread cubes.
- Bake 35-45 minutes, until bubbly and starting to brown.
- Let cool at least 10 minutes before serving.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 550mg |
| Total Fat | 34g |
| Saturated Fat | 18g |
| Protein | 26g |
| Cholesterol | 95mg |
| Total Carbohydrate | 42g |
| Dietary Fiber | 2g |
| Sugars | 7g |
| Calories | 570 |