Truffle Mac and Cheese
This truffle mac and cheese will take your mac and cheese game to the next level! Truffle oil is infused into the creamy cheese sauce and topped with toasted breadcrumbs for an elevated and flavorful take on the classic.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Fat 50
Carbs 36
Protein 17
Yield 6
Ingredients
- 8 oz. medium shells uncooked
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- ⅛ teaspoon ground mustard
- ⅛ teaspoon ground nutmeg
- 3 teaspoons truffle oil
- 8 oz. shredded sharp white cheddar ~2 cups
Topping
- 2 tablespoons unsalted butter
- ½ cup panko bread crumbs
- 2 tablespoons fresh parsley minced
Instructions
- Bring a large pot of salted water to a boil and cook the medium shells according to the package instructions.
- In a large saucepan create your roux by heating 1 tablespoon of butter and 1 tablespoon of flour. Cook for 1 minute or until combined.
- Next, slowly whisk in the heavy cream. Continue whisking until all of the lumps are gone and the sauce is smooth.
- Whisk in the salt, pepper, nutmeg, truffle oil, and white cheddar cheese.
- Fold in the noodles. Set aside.
Topping
- Melt 2 tablespoons of butter in a large skillet.
- When the butter is completely melted add the panko and cook for 3 to 5 minutes, or until the panko is golden brown.
- Take off the heat and add in the minced parsley.
- Top the mac and cheese and serve immediately.
Tips & Notes
- A little goes a long way with truffle oil. We would recommend you try the sauce before adding anymore. To add more, start with ½ teaspoon increments.
Nutrition Facts
Calories: 658kcal | Carbohydrates: 36g | Protein: 17g | Fat: 50g | Fiber: 2g | Sugar: 4g