White Truffle Macaroni & Cheese Recipe
white cheddar, comté, garlic crumbs
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Ingredients
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Pasta
Cheese Sauce
Garlic Crumbs
Method
Pasta Preparation
- 1
Boil Water
Bring a large pot of salted water to a boil over high heat.
- 2
Cook Pasta
Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta and set aside.
Cheese Sauce
- 4
- 5
Make Roux
Whisk in the flour and cook for about 2-3 minutes until the mixture turns golden brown.
- 6
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, stirring frequently, until the sauce thickens, about 5-7 minutes.
- 7
Add Cheese
Remove from heat and stir in the shredded white cheddar and Comté cheese until melted and smooth.
- 8
Season Sauce
Stir in the white truffle oil, salt, and black pepper. Mix until well combined.
Combine and Bake
- 9
Preheat Oven
Preheat your oven to 350°F (175°C).
- 10
Mix Macaroni and Sauce
In a large mixing bowl, combine the cooked macaroni with the cheese sauce, stirring until the pasta is fully coated.
- 11
Transfer to Baking Dish
Transfer the macaroni and cheese mixture into a greased baking dish.
- 12
- 13
Toast Breadcrumbs
Add panko breadcrumbs and salt to the skillet, stirring to coat the breadcrumbs in the oil and garlic. Toast for about 3-4 minutes until golden brown.
- 14
Top with Breadcrumbs
Sprinkle the garlic breadcrumb mixture evenly over the macaroni and cheese in the baking dish.
- 15
Bake
Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
Serve
- 16
Garnish and Serve
Remove from the oven, let cool for a few minutes, then garnish with chopped parsley before serving.
