In case you missed it, I guest posted this recipe over at Jumble Mash. And because I love this recipe so much, I’m posting it again. Yep, that’s right.
I have the best friggin Mac & Cheese recipe of all time. I recently blogged about Restaurant Week. My hubby and I dined at a swanky restaurant who was known for this mac & cheese and upon eating it, we knew we had to make it. Particularly for Thanksgiving. So we did some research on recipes, put one together we thought would be the best, and did a test run.
It was incredible. No, outrageously awesome. THE Truffle Mac & Cheese of a lifetime.
What is a truffle, you ask? Well, it’s basically a fungus that grows from trees that is very similar to a mushroom, but waaaaaaay more expensive and tastier. There are different types of truffles with different flavors, but the most popular are white and black truffles. There are specially trained pigs that hunt these babies down and dig them up! They’re like… special Piggie Truffle Hunters! Truffles are very highly esteemed and a huge delicacy. Far better than any mushroom you’ll consume. In fact, I really don’t like mushrooms, but I love truffles. However, I cannot afford truffles, seeing as how they can cost up to $1,000 per pound.
The next best thing? Truffle oil. We got this small jar for about $13. It’s black truffle oil, which is stronger and you do not have to use much to get the flavor into your cooking!
If you don’t have access to buying the truffle oil in your city/town, you can purchase it on amazon here. Truffle oil can be pretty reasonable. If you have no idea what you’re looking for, be sure to ask a professional at a gourmet food store or you can e-mail me if you plan to buy online. Another somewhat exotic ingredient for this recipe is Japanese (panko) bread crumbs. We used a Japanese brand, but it looks like Progresso makes them and could be accessed at most grocery stores.
|Before the broiler|
|After the broiler|
nom nom nom