Black Truffle Mac & Cheese

As I was prepping some holiday dishes, one that I had to do was Mac and Cheese. Many of us probably share in this dish in one form or another, so it was definitely a must! Before I ever got the chance, The Low Carb Contessa shared her awesome White Truffle Macaroni & Cheese recipe with us, so I held off for a short time.

Well just yesterday, I whipped up some Mac & Cheese with Black Truffle Sauce, and it was great! The cheeses I used are sharp and can be a little much for some, but when adding the truffle into the recipe is subdued the sharpness, and helped propel the truffle and dish as a whole to the next level. Feel free to switch up the cheeses slightly, but always use fresh block cheese and shred it yourself. The pre-shredded cheese just doesn't melt properly! Enjoy! 

Black Truffle Mac & Cheese

Tony Huey

Servings

10-12

Prep Time

20 minutes

Cook Time

30 minutes

Cuisine

American

Category

Side Dishes

This Black Truffle Mac & Cheese was a long time coming! Of course, I've tried our sauce in Kraft, but is that really Mac & Cheese? My daughter would say yes, but most who love home-cooked Macaroni & Cheese would say, no.

I used traditional large elbow pasta noodles, cooked per the instructions, and reduced the time for al dente by one minute, as the pasta would continue to cook while baking. I used a sharp white cheddar cheese, which can also be substituted if you prefer a less sharp cheese.

I used a tablespoon of Black Truffle Sauce, that could be reduced slightly to taste, but I love truffles and to me this had just the right amount! This will make a great addition to any meal, or it can simply be a meal in itself! The recipe can easily be halved, if you aren't cooking for a lot of people, but you might want the leftovers!

Black Truffle Mac & Cheese

Ingredients

  • 16 oz pasta (I use traditional elbow macaroni)
  • 6 tbsp butter, unsalted (10 total tablespoons)
  • 1/3 cup flour
  • 3 cups milk
  • 1 cup heavy cream
  • 4 cups cheddar cheese, shredded
  • 2 cups gruyere cheese, shredded
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tbsp Truffletopia Black Truffle Sauce
  • 1 1/2 cups panko bread crumbs
  • 4 tbsp butter, unsalted, and melted (10 total tablespoons)
  • 1/2 cup parmesan cheese, shredded
  • 1/4 tsp smoked paprika

Directions

  1. Cook pasta noodles just under al dente. Drain them, set aside, and let cool. (I cook them with about a half tablespoon of olive oil and a teaspoon of salt, which I did not list in the ingredients)

  2. Combine the shredded cheddar and gruyere chesses in a large bowl and toss together to mix evenly.

  3. Melt 6 tablespoons of butter in a large pot over medium heat (I use the same ones that I cooked the noodles in), and slowly whisk in the flour.

  4. Slowly whisk in the milk and heavy cream until its combined and smooth.

  5. Add salt and pepper and continue stirring with the whisk, let cook for 2-3 minutes.

  6. Add 4 cups of the mixed cheeses (cheddar and gruyere), one cup at a time, whisking into the sauce and melting.

  7. Turn heat off and add the cooled noodles, stirring consistently for 2 minutes.

  8. Add Truffletopia Black Truffle Sauce, and stir in well.

  9. Pour half of the noodles into your baking dish evenly.

  10. Sprinkle the remainder of mixed cheeses (cheddar and gruyere) evenly across the top of the mac and chees in the baking dish.

  11. Evenly pour the rest of the noodles into the baking dish.

  12. Preheat oven to 350 degrees fahrenheit.

  13. Add the panko bread crumbs, Parmesan, and paprika to the melted butter and mix will. Add to the top of the mac and cheese evenly.

  14. Bake for 30 minutes, rotating 180 degrees after 20 minutes. Enjoy!
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