Sometimes I just like to indulge in a big plate (or platter) of good Mac & Cheese. America’s favorite pastime.Well, food wise anyway. Lately I have been adding a little extra deliciousness to this all time favorite, truffle oil. Truffles have been referred to as “the diamond of the kitchen” because if their intense and delicious flavor. I will second that. They are highly prized in European cooking, as well as highly priced because of their scarcity in the past several years. However, I encourage you to try your Mac & Cheese with this simple addition, and splurge a little on a bottle of truffle oil. After all, as I like to say when I am craving something, ‘You deserve it.’
Adult Mac & Cheese
Prep Time: 8min/Cook time: 35min./Serves: 6-8
8 oz. elbow pasta noodles (Tru Roots Ancient Grains Elbow Pasta)
2-3 Tbsp. black truffle oil ( La Tourangelle infused Black Truffle oil)*
1 – 1 1/2 c. whole milk (or half & half or heavy whipping cream)
8 oz. sharp cheddar cheese (I used Cabot Extra Sharpe Cheese)
fresh ground pepper
First, boil water for your noodles. I love these ancient grain noodles by Tru Root. They are gluten free, and keep the same nice texture of regular flour noodles, unlike a lot of the wheat and gluten free options. Dump noodles into boiling water and follow instructions on the bag for your noodles. Cook until al dente – this brand takes between 3-4 minutes. Drain and place your noodles into an oven safe bowl. Add 2-3 Tbsp. of truffle oil directly to your noodles and mix in evenly. In a separate bowl crack and whisk your eggs. Then add at least 1 cup of whole milk and generous fresh pepper to your eggs, and whisk. Shred your cheese – the entire 8 oz. block. Pour in your milk and eggs to your noodles, and sprinkle on your cheese. Mix in evenly. Preheat oven to 350° and cook for 35min. I like for my cheese to be a little crispy on top, so I cook covered for 20min., and then uncovered for 15min.
A few extra tips:
You can always add more cheese. You can never have enough cheese- right?
If you want to make it absolutely sinful, use heavy whipping cream instead of milk.
“But I want mine creamy like the box kind.” First, put that – preservative filled, who knows what that powder stuff is made of- box down. Second add about a 1/2cup more cream or milk and cook covered for the duration of your M&C’s oven time.
More truffle you say…pour it on!!