The side dish game at Thanksgiving can be a little difficult. Sure there are always the standards like mashed potatoes, stuffing (or dressing depending on what side of the debate you’re on), and green bean casserole. But every year, it’s nice to throw something in the mix that is a little out of the ordinary. Enter this truffle macaroni and cheese. It’s creamy, it’s cheesy and a little drizzle of truffle oil gives it a little wow factor.
So here’s the thing, I am going to need your help. I am hosting Thanksgiving dinner this year for the very first time. Both Ryan’s side and my side of the family are coming. This means there will be 13 mouths to feed that day. Don’t get me wrong. I am not complaining. I actually asked to host Thanksgiving dinner this year. It’s something that I always wanted to do. Now that we’re getting closer, I am beginning to realize that it’s going to take some planning on my part. This is why over the next few weeks I’ll be testing and sharing different recipes that might end up on my Thanksgiving table and I’m open to suggestions. What are your Thanksgiving must haves?
Preheat oven to 350 degrees.
Boil a large pot of water. Cook macaroni until softened but still firm to the bite, about 6 minutes. Strain and set aside.
In a small pan, melt 1 tablespoon of butter and 1 teaspoon olive oil over medium heat. Cook diced bread until browned and toasted. Turn off heat.
In the same pot that you cooked the macaroni in, melt 2 tablespoons of butter over medium heat. Add shallots and garlic and cook 2 minutes. Whisk in flour. Cook one minute. Slowly whisk in milk until smooth. Stir in cheeses and cook until melted. Season to taste with salt and pepper. Stir in macaroni. Sauce will be creamy.
Grease 6 (6 ounce) ramekins with butter. Divide macaroni and cheese between the prepared ramekins. Drizzle 1/4 - 1/2 teaspoon of truffle oil over the top. Top with toasted bread crumbs. Bake for 20 - 25 minutes or until edges are bubbly. Lightly drizzle more truffle oil over the top of desired. Serve. Hot.