Description
Bring your mac and cheese to a new level with this truffled mac and cheese!
Cook Time: 45 minutes
Serves: 8
Ingredients
1 lbs. elbow noodles
4 oz. butter
1/2 c. all purpose flour
2 c. milk
2 c. heavy cream
10 oz. parmesan cheese, grated
12 oz. smoked gouda, grated
28 oz. white cheddar, grated
8 oz. fontina cheese
4 oz. truffle puree
2 eggs
salt and pepper to taste
truffle zest or truffle oil to garnish (optional)
Instruction
Preheat the oven at 400 degrees. Butter 9x13 casserole pan. Set aside. In a 4qt pot, fill with water. Once it comes to a boil, season with salt. Cook pasta for 8- 10 minutes. Drain. Toss with 1-2 tbsp. olive oil and set aside. In a 6 quart pot, add the butter on medium heat. Cook until completely melted. Add flour and whisk until incorporated. This will create a blond roux. Cook for 2-3 minutes. Add milk and heavy cream. Whisk until combined with roux. Cook for 4-5 minutes at medium heat. It will give you a slightly thick consistency. Add all cheeses, except 16 oz. of white cheddar. Cook for 20 minutes. Season with salt and pepper. Fold noodles and truffle puree into cheese mixture. Fold in eggs until incorporated. Add grated white cheddar cheese. Place mac and cheese mixture into a casserole pan and bake for 20-25 minutes or until golden brown. Note: For an added umami, shave fresh truffles over mac and cheese.