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Gourmet Truffle Mac and Cheese
Ingredients & Equipment
Ingredients
1 lb elbow macaroni
0.5 cup unsalted butter
0.5 cup wheat flour
1.5 cups whole milk
2.5 cups half and half
4 cups shredded cheddar cheese
2 cups gruyere
0.5 Tbsp table salt
0.5 tsp black pepper
0.25 tsp smoked paprika
2 Tbsp truffle oil
0.25 tsp nutmeg
0.5 cup unsalted butter
0.5 cup wheat flour
1.5 cups whole milk
2.5 cups half and half
4 cups shredded cheddar cheese
2 cups gruyere
0.5 Tbsp table salt
0.5 tsp black pepper
0.25 tsp smoked paprika
2 Tbsp truffle oil
0.25 tsp nutmeg
Equipment
Oven
Baking Dish
Pot
Saucepan
Whisk
Mixing Bowl
Instructions
- Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
- Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
- Elbow Macaroni - 1 lb
- Water - 1 pot
- Olive Oil - 1 Tbsp
- While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
- Shredded Cheddar Cheese - 4 cups
- Gruyere - 2 cups
- Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half and the whole milk, while whisking constantly, until combined and smooth.
- Unsalted Butter - ½ cup
- Wheat Flour - ½ cup
- Half And Half - 2.5 cups
- Whole Milk - 1.5 cups
- Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi-thinned out condensed soup.
- Remove from the heat and stir in spices, truffle oil, and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
- Table Salt - ½ Tbsp
- Black Pepper - ½ tsp
- Smoked Paprika - ¼ tsp
- Truffle Oil - 2 Tbsp
- Nutmeg - ¼ tsp
- Shredded Cheddar Cheese - 4 cups
- Gruyere - 2 cups
- In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
- Elbow Macaroni - 1 lb
- Shredded Cheddar Cheese - 4 cups
- Gruyere - 2 cups
- Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown.
- Shredded Cheddar Cheese - 4 cups
- Gruyere - 2 cups
Notes
The new recipe incorporates truffle oil for a gourmet touch and adds a hint of nutmeg for extra warmth. The cheese blend remains similar but focuses on enhancing the flavors with high-quality ingredients.
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