truffle mac & cheese

Name: Truffle Mac & Cheese
Prep time: 2 h 45 min
Cook time: 20 min
Yield: 6
Ingredients: 3 tablespoon(s) kosher salt; 8 ounce(s) penne pasta,dry 1 package; 1 tablespoon(s) white truffle oil (or black); 2 tablespoon(s) shallots, minched; 1 tablespoon(s) garlic, minced; 2 tablespoon(s) olive oil; 2 tablespoon(s) all purpose flour; 1 1/2 cup(s) heavy cream; 1 tablespoon(s) dried basil; 1/4 teaspoon(s) dried thyme; 1/4 teaspoon(s) kosher salt; 1/8 teaspoon(s) black pepper, crushed; 3 cup(s) extra sharp white cheddar cheese, shredded; 1 cup(s) extra sharp white cheddar cheese, shredded

(1 RATING)

82 Pinches 1 Photo

Patricia Naveira

Burbank, CA

Updated on Feb 21, 2012

I am requested to make this for almost all my pot-lucks or family dinners. It's a BIG hit and awfully addictive. I get my white Extra Sharp Cheddar cheese at Trader Joe's but you should be able to find it at any grocery that has a large cheese selection. You can substitute the yellow extra sharp, it just won't have the light color. Also, I always double the recipe for a 9 x 13 casserole dish. It goes quickly. Enjoy

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I'll upload actual picture later, but this one off the internet looks exactly like it should be. Impress your friends with this yummy comfort food dish!

prep time 2 Hr 45 Min

cook time 20 Min

method ---

yield 6 serving(s)

Ingredients

3 tablespoons kosher salt
8 ounces penne pasta,dry 1 package
1 tablespoon white truffle oil (or black)
2 tablespoons shallots, minched
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all purpose flour
1 1/2 cups heavy cream
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, crushed
3 cups extra sharp white cheddar cheese, shredded
1 cup extra sharp white cheddar cheese, shredded

How To Make truffle mac & cheese

Step 1

Preheat oven to 350 degrees F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 7-8 minutes total or until al dente. Drain off all water through a colander, let sit for one minute and then toss in a large bowl with truffle oil. Reserve.

Step 2

Combine the shallots, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low.
Step 3

Add in the herbs and seasonings. Stir in 3 cups of white extra sharp cheddar cheese until smooth.
Step 4

Add in the truffle scented pasta and stir until evenly combined. Pour mixture into casserole dish and top with extra cheddar cheese. Bake for 10-15 minutes or until bubbly and slightly browned on top. (each oven is different so watch after 15 minutes, it might take longer)
Step 5

I usually make this the day before I’m going to cook it. Cover with foil and refrigerate. On the cooking day – bring to room temperature then cook according to directions. You can find truffle oil in most grocery stores where the olive oils are, or in finer kitchen supply stores.
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