OK, I admit, this recipe could be more true to its name. There aren’t any actual truffles in here but the whole base is made with black truffle oil and I think that counts. Plus, truffles be mad expensive yo. Not gonna happen!
Truffle Mac and Cheese
1 tbsp. Smart Balance, butter, whatever you prefer
1 large onion
2 tbsp. black truffle oil (I imagine you could use white too)
3 tbsp. AP flour
3 cups of milk
5 8oz. blocks of cheese (I used a combo of sharp cheddar and colby jack)
3/4 cup parmesan cheese
1.5 lbs. of dry pasta (your choice, I actually used all the leftover odds and ends we had laying around – whole wheat rotini, gemelli, some tri color too)
2 tbsp. paprika
1 pinch of nutmeg
1 pinch of red pepper flake
2 tsp. garlic powder
Salt and pepper to taste
Chop your onion (I prefer mine super fine) and combine with butter or Smart Balance. Saute for 3-5 minutes.
Drizzle in 1 tbsp. of black truffle oil. Saute onions until they are translucent and just turning brown.
When the onions are done sprinkle on the flour and pour in your milk. Whisk right away! Keep whisking until everything is incorporated and there are no lumps of flour. Whisk away until the mixture starts to thicken. This whole process should take 8-10 minutes.
While it’s thickening add your paprika, nutmeg, and pepper.
Time for cheese! Slowly add all your cheese. I cut it into rough cubes so it would melt quicker. Stir often, add cubes every 30 seconds or so.
The cheese takes a while to melt so this is a good time to make a crumb topping. It’s super easy.
Melt 2 tbsp. of butter, Smart Balance, etc. Stir in 1.5 cups of panko bread crumbs. Make sure the butter and panko are fully incorporated. Slowly toast the panko over low-medium heat. It takes about 5-7 minutes. Stir often!
When the cheese is all melted taste for seasoning. This is where I added the parmesan cheese, red pepper flake, and a bit of salt.
Boil your pasta and mix it in to your cheese sauce when it’s just al dente.
Pour the mac and cheese into an ovensafe dish that you can serve out of. Sprinkle toasted panko over the top. Keep in a 200 degree oven until you’re ready to serve.
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