When you turn 30, you get a party and truffle mac and cheese. Last Saturday we celebrated Madison’s 30th in style – a cocktail attire affair in a beautiful DC apartment with the best of friends. There was dark chocolate cake, cheesecake, champagne and yes… truffle mac and cheese.
This recipe is really easy to make, especially if you have a Cuisinart to help shred the SIX cups of cheese you’ll need. Madison was more than happy to help with this, and even posted an Instagram video to show how much he loved grating the cheese -offering to cut the cheese whenever needed. #jokes
This photo is actually the leftovers – hope it still looks appetizing! 🙂 We have a *few* friends who will vouch for this recipe and next time we have a craving for mac n’ cheese I’m pulling out this recipe for sure.
- Kosher salt
- 1 pound pasta such as cavatappi or elbows
- 2 tbs black truffle oil
- 5 tbs unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, scalded
- 1 cup Gruyere cheese, grated
- 5 1/2 extra-sharp white Cheddar, grated
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 tbs garlic powder
- 3 tablespoons chopped fresh parsley
- 1 1/2 cups panko crumbs
Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 minutes, until al dente. Drain well.
Meanwhile, melt the butter and truffle oil in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
Add the pasta into the pan and stir until combined. Pour it into a 10 by 13 by 2-inch baking dish.
Place the garlic, parsley and panko in a bowl or plastic bag and mix. Sprinkle over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
This recipe is adapted from Barefoot Contessa’s recipe.