Truffle Macaroni and Cheese
Early Thanksgiving planning starts with this creamy 3 cheese macaroni and cheese with a drizzle of truffle oil for a wow factor.
Servings 6 Servings
Ingredients
Ingredients:
- 2 cups dried elbow macaroni
- 3 tablespoons butter
- 1 teaspoon olive oil
- 2 cups diced day old bread
- 1 small shallot diced
- 1 clove garlic minced
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups shredded gouda cheese
- 1 1/2 cups shredded fontina cheese
- 1 cup shredded sharp cheddar cheese
- salt and pepper
- 1 - 2 teaspoons truffle oil
Instructions
- 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.
Notes
Enjoy!