medium shells
unsalted butter
all purpose flour
heavy cream
salt & pepper
ground mustard
ground nutmeg
truffle oil
sharp white cheddar
panko bread crumbs
fresh parsley
Cook
Cook shells according to the package instructions. Create your roux by heating 1 tbsp of butter and 1 tbsp of flour. Cook for 1 minute or until combined.
1
Whisk
Slowly whisk in heavy cream. Continue until lumps are gone & sauce is smooth. Whisk in salt, pepper, nutmeg, truffle oil, and white cheddar cheese.
2
Melt
Fold in the noodles & set aside. Add melted butter to the panko and cook for 3 to 5 minutes, or until the panko is golden brown.
3
Serve
Take off the heat and add in the minced parsley. Top the mac and cheese and serve immediately.
4
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