Tasting Tuesday: Truffle Mac & Cheese

I’ve learned truffle flavor seems to be a pretty divisive one–people either love it or hate it. Thankfully, I am someone who LOVES it and feels the need to highlight all my favorite places that serve truffle fries, truffle popcorn, or really truffle anything. I know, I know, Gordon Ramsay is not a fan and yes, cooking with truffle oil screams “I’m an amateur cook who wants to be fancy!” But I’m OK with that.

And I was definitely OK with the Truffle Mac & Cheese I made this weekend for Father’s Day. I scanned multiple recipes until I found one that seemed pretty approachable from The Curvy Carrot and made a few simple changes to make it work for me. This recipe is definitely best served immediately, so be sure to clear your schedule since once this dish is finished, it’s eating time.

Here’s what you need:

• 1 cup panko crumbs
• 3/4 cup Parmesan cheese, grated (fresh stuff, not the stuff out of a can)
• 2 tablespoons white truffle oil (to taste)
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups half and half
• 1 cup white cheddar cheese, grated
• 1 cup Fontina cheese, grated
• Salt and pepper, to taste
• 16 ounces elbow macaroni (or your personal favorite type of pasta)
• Green onions, chopped, for garnish (optional)

And here’s what you do:

1. Spray a 2.5 quart casserole dish with cooking spray. Cook macaroni according to package directions. Once cooked, drain the pasta and rinse with cold water.

2. While macaroni is cooking, combine the panko, 1/2 cup Parmesan and 1 tablespoon white truffle oil in a medium bowl and mix until combined.

3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously until the mixture forms a thick paste, about a minute or so.

5. Slowly whisk in the half and half until smooth.

6. Bring the mixture to a simmer and let cook, stirring occasionally, for about 3 minutes.

7. Using a wooden spoon, slowly add the white cheddar, Fontina, and remaining Parmesan cheeses and stir until completely melted.

8. Add the remaining truffle oil along with salt and pepper, to taste.

9. Add drained macaroni to cheese sauce in large mixing bowl. Stir to combine.

10.  Evenly distribute the macaroni into the prepared casserole dish and top with the panko mixture.

11.  Turn oven broiler on high and broil the dish until the panko topping is lightly golden, about 3-4 minutes.  (Watch it carefully so that it doesn’t burn!)  Top with green onions (if using) and serve immediately.

SOO good! I’m already sad that my leftovers are gone, but so happy my truffle oil came in a big bottle because I will be making this one again soon. Let me know if you have any problems finding truffle oil and I’ll send you my tips!

What do you think about truffles? Love them? Hate them?