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Best Ever Truffle

mac & cheese

Before we dive in...

I have never claimed to be a gourmet chef, or an expert on food. But one thing I do claim? Greg and I have the best truffle mac and cheese recipe. I don’t mean to brag (okay, maybe I do), but nothing I’ve tried out there comes close. We have made this every year since we got married and it is always a hit with our family and friends. It’s a combination of three different ones we found, taking the best. We have best truffle mac and cheese recipe for sure. I think what sets ours apart from other recipes is using cavatappi noodles, the panko breadcrumbs, and the hand-grated aged white cheddar. Obviously, the truffle oil takes this over the top.

Truffle Oil Mac and Cheese Recipe

1. Boil cavatappi per package instructions, set aside. 2. Add butter to pot over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux.

3. Whisk in the milk, half and half, heavy whipping cream, and a splash of white wine and bring to a boil, stirring constantly to prevent the roux from burning. You may have to keep adding in additional milk if you think it’s looking a little too “flour-y”. Just eyeball it.

4. Cook until the roux has dissolved completely and you can no longer taste the flour. 5. Add the fresh herbs, the truffle oil, the cheddar, and half of the parmesan until dissolved.

6. Season with cracked black pepper (to taste). Incorporate the cooked cavatappi into the sauce. 7. Put ingredients into a baking dish. Sprinkle bread crumbs and remaining parmesan cheese on top evenly. 8. Place under a broiler for a few minutes until top becomes golden brown.

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