Mac And Cheese Recipe

Inspired by Rowland

Time30m

Serves4

cheddar, gruyere, gouda, truffle oil

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Ingredients

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Ingredients

2 cups Elbow macaroni

1 cup sharp cheddar cheese, shredded

1 cup gruyere cheese, shredded

1 cup Gouda cheese, shredded

4 tbs Butter

1 tbs 00 bread flour

2 cups Milk

1 tbs Truffle oil

to taste Celtic sea salt

to taste black pepper

1 cup breadcrumbs (optional)

Method

Directions

Prepare the Pasta

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly until smooth. Gradually whisk in the milk, continuing to stir until the mixture thickens.

Add Cheeses

Remove the pot from heat and stir in the cheddar, gruyere, and gouda cheeses until melted and smooth. Add salt and black pepper to taste.

Combine Pasta and Sauce

Fold the cooked macaroni into the cheese sauce until well combined. Drizzle in the truffle oil and mix thoroughly.

Optional Topping

If desired, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for 2-3 minutes until golden brown.

Serve

Serve hot and enjoy your creamy, cheesy truffle mac and cheese!