Macaroni and Cheese To Truffle For

I have been on a mission for quite some time!

The Mission to The BEST Macaroni and Cheese Truffled out there!

I think I nailed it!!!!!!

How about this….why don’t you try for yourself and if I did, tag me on social or leave a comment below! I will be anxiously awaiting your results!

Macaroni and Cheese Truffled!

Ingredients:

16 ounces of some sort of little noodle (elbow, bowtie, twizzly! Point is your choice!)

2-4 tsp truffle oil (I may have used a little more)

6 Tablespoons unsalted butter (We love Kerry Gold over here)

1/3 cup all purpose flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp white cheddar shredded

2 cups Gruyere cheese shredded

1 cup of parmesan shredded

1/2 teaspoon sweet paprika

Salt and Pepper (Salt for the water to boil and salt and pepper for taste)

Directions:

Preheat the oven to 375.

Lightly grease a large 3 to 4 quart baking dish.

In a large bowl combine your cheddar and gruyere cheeses.

Cook pasta until not quite al dente, about 1-2 minute less than the package instructions.

Drain and transfer to your pan. While the pasta is still warm, drizzle with the truffle oil and stir well.

In a large saucepan over medium-high heat melt your butter. Add the flour and paprika. Whisking until no visible flour remains. 1 to 3 minutes. Whisk in the milk, heavy cream, and a generous pinch of salt and pepper. Bring to a boil.

Remove from heat and stir in your bowl of cheese until smooth.

Pour the cheese sauce over the macaroni and stir well. Add salt and pepper per your liking. Top with as much parmesan as you like.

Bake until the top is lightly browned and the sauce is bubbly. 25 to 30 minutes.

Let sit for about 5 minutes then serve this deliciousness up!!!!!

Bon Appetit!

Amy

aka~Worthy