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Ingredients
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White Truffle Mac & Cheese
Side Salad
Method
White Truffle Mac & Cheese
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
Make the Cheese Sauce
In the same pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 2 minutes until it turns golden brown.
- 3
Add Milk and Cream
Gradually whisk in the whole milk and heavy cream, stirring continuously until the mixture thickens, about 5-7 minutes.
- 4
Incorporate Cheeses
Remove from heat and stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Add the white truffle oil, salt, and black pepper. Mix well.
- 5
Combine Pasta and Sauce
Fold the cooked macaroni into the cheese sauce until evenly coated.
- 6
Prepare for Baking
Transfer the mac and cheese mixture into a greased baking dish. Top with panko breadcrumbs and sprinkle with chopped parsley.
- 7
Bake
Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until the top is golden and crispy.
Side Salad
- 8
Prepare the Vegetables
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 9
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to taste.
- 10
Toss the Salad
Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.