Truffle Mac and Cheese

This creamy truffle mac and cheese is a rich, gourmet treat, yet so easy to whip up.

Prep: 5

Cook: 45

Total: 50

Yield:4 peope

Ingredients

1 ¾ cups freshly grated white cheddar (no pre-shredded cheese; it won't melt properly)
¼ cup freshly grated smoked Gouda (or use all cheddar)
1 cup whole milk , heated
2 tablespoons flour
1 tablespoon butter
½ teaspoon French Dijon mustard
½ - 1 teaspoon white truffle oil
1 teaspoon salt
¾ cup elbow noodles , uncooked, or 1 cup cavatappi

Instructions

Melt butter in a medium saucepan over medium heat. Sprinkle flour over and whisk in well. Cook for 1-2 minutes, or until a beautiful, golden roux.
Slowly pour in milk and whisk in until very smooth. Lower heat to low and sprinkle in cheese. Stir in and cook until melted and smooth, at least 30 minutes (up to 1 hour).
Meanwhile, cook pasta in a large pot of very salted water until al dente. Drain and pour into cheese sauce. Let meld together for a few minutes, then add in 1/2 teaspoon white truffle oil and Dijon mustard. Taste and adjust seasoning, possibly adding more truffle oil (different varieties vary in strength). Serve immediately.

Notes

Different varieties and brands of truffle oil vary immensely in strength and aroma. If you know yours to be strong, start with 1/4 teaspoon and work your way up. Always start with the lesser amount and work towards your desired strength. You can't untruffle a batch of mac!
You can really use any variety of cheese here that you like--I like how the sharpness of a white cheddar marries the elegant earthy tones of the truffle, as well as the sophisticated alabaster hue. But if you like, you can absolutely use regular cheddar, a bit of Gruyère, Havarti.. whatever!

Nutrition

Recipe By:Cheryl Malik