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Truffled Mac & Cheese
Ingredients
- 1 cup good breadcrumbs ( fresh is best)
- ½ cup freshly grated Parmigiano Reggiano cheese
- 3 tbsp. O&CO. White Truffle Olive Oil, divided
- 2 tbsp. unsalted butter, plus extra for buttering the dish
- 1 tbsp. unsalted butter, melted
- 2 tbsp. all purpose flour
- 2 cups half and half
- ¼ lb. grated Swiss cheese
- ¼ lb. grated Fontina cheese
- ¼ lb. grated Cheddar cheese
- O&CO. Fleur de Sel (salt)
- Freshly ground black pepper
- 1 lb. elbow macaroni
Directions
- Preheat oven to 375. Bring a large pot of lightly salted water to a boil.
- In a small bowl, mix breadcrumbs, 1 tbsp. melted butter and 1 tbsp. white truffle olive oil. Set aside.
- In a large, heavy saucepan, melt 2 tbsp. butter over medium heat.
- Add the flour and whisk for 3 minutes, or until the mixture is thoroughly combined and forms a thick paste.
- Whisk in the half and half slowly and bring to a simmer. Cook for 4 minutes.
- Stir in Swiss, Cheddar and Fontina cheese, stirring until melted. Add remaining white truffle oil and add salt and pepper to taste.
- Add pasta to boiling water and cook according to package directions. Drain well.
- Add half the pasta to the cheese mixture and stir well. Add more pasta to mixture to create the desired pasta to sauce ratio, according to your preference.
- Butter a 2 qt. baking dish and pour pasta into dish.
- Top with breadcrumb mixture and bake for 25-30 minutes until casserole is bubbly and breadcrumbs are golden brown.