Description
A rich and creamy truffle mac and cheese that’s perfect for a gourmet twist on a classic comfort dish.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 tbsp truffle oil
- Salt to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and reserve 1 cup of pasta water.
- In a large saucepan over medium heat, melt butter. Whisk in flour for about two minutes to form a roux.
- Gradually whisk in milk until smooth and thickened, about five minutes.
- Lower heat and stir in sharp cheddar and Gruyère until melted. Drizzle in truffle oil; mix well.
- Combine cooked macaroni with cheese sauce, adding reserved pasta water as needed for creaminess.
- Serve warm, garnished with additional truffle oil if desired.
Notes
- Feel free to adjust the amount of truffle oil based on your preference.
- This dish can be topped with breadcrumbs for added texture if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg