Thursday, July 26, 2012

Truffled Mac & Cheese

I love anything that has truffle oil... which is kind of odd because I do not like mushrooms (if you didn't know, truffles are a type of mushroom). Really, it's the texture of the mushroom that I don't enjoy - mushroom flavor is delicous. So truffle oil is amazing! It makes anything you put it on or in taste rich. Mmmm... This might be one of my favorite mac & cheese recipes. Bonus --- it comes together rather quickly so it can even work for a weekday dinner. Serve it with a simple salad.

Truffled Mac & Cheese
1/2 cup (1 stick) butter
1/4 cup red onion, chopped
2 tablespoons garlic, chopped
1/4 cup flour (I used gluten-free all purpose flour)
2 1/2 cups milk
1 pound cooked pasta (I used brown rice pasta)
1/2 cup chopped fresh herbs (rosemary, thyme, basil)*
2 tablespoons white truffle oil
3 cups grated cheddar cheese
1/2 cup grated Parmesan cheese
salt & pepper to taste

*If you don't have fresh herbs, you can use dried herbs. Just be sure to only use half of the quantity.

Preheat the broiler.

Melt butter in a large pot over medium-high heat. Add the onions and garlic and cook until they are softened and lightly browned. Add the flour and whisk together for a couple of minutes to make a roux. Whisk in the milk and bring to a boil, stirring constantly. Cook for a few minutes until the roux has dissolved completely. Add the cheddar cheese and half of the Parmesan cheese. Stir until melted. Add the pasta, herbs, salt&pepper, and truffle oil. Stir until thoroughly combined. Pour pasta mixture into an ovenproof dish and sprinkle remaining Parmesan on top.

Place under the broiler until top becomes golden brown. Enjoy!

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