Updated: Dec 8, 2020
Have you ever indulged into the comforting macaroni and cheese with a drizzle of truffle oil?
Oh my goodness, stop everything and make this recipe today!
This recipe is so versatile. It can be cooked in one big dish or individual pans. Try this recipe at your next party – it is a sure hit! It served for Easter, birthday parties, Thanksgiving, or a weeknight meal.
½ stick of butter
1 pound of pasta (it is your choice)
2 teaspoons truffle oil (olive oil is a great substitution)
¼ cup flour
½ teaspoon sweet paprika
½ teaspoon Dijon mustard
2 cups milk
1 cup half-and-half
Salt and pepper to taste
1 cup gruyere cheese cut into small pieces
1 cup white cheddar cheese
½ cup Romano cheese
½ cup fontina cheese
1. Preheat oven to 375 degrees F.
2. Butter a 9X13 baking dish
3. Place water into a large saucepan and bring to boil over high heat. Add salt.
4. Add the pasta and cook according to the box directions for al dente minus 2 minutes.
5. Drain the pasta and transfer to a bowl.
6. Return the pasta pan to a medium high heat.
7. Reduce the heat to medium. Add butter until melted.
8. Add the flour with stirring constantly for about 1 minute.
9. Add paprika and mustard with stirring about 30 seconds.
10. Whisk in the milks and bring to a slow boil.
11. Reduce the heat to medium low. Whisking frequently around 4 minutes to
smooth the mixture.
12. Remove from the heat and add salt, pepper, and the cheeses
(leave ½ cup of cheese for topping).
13. Stir until smooth.
14. Stir together the cooked pasta and sauce in the pan. Stir well.
15. Transfer to the baking dish and top with the remaining cheeses.
16. Bake for 25 – 30 minutes or until sauce is bubbly and slightly brown.
17. Remove from the oven and let it rest for 5 minutes before serving.
Add your favorite protein or it can be eaten alone. It pairs very well with pesto chicken.