Truffle Mac n Cheese

Was too fixated on eating it to remember to take a picture. Just trust me on this one...

Side note: truffle salt is hard to find so I mixed regular salt with "truffle dust" that I found at the grocery store. I bought Truffle Oil at Whole Foods. But the Melchiorri truffle sauce is really the key player and can be found here on Amazon. 

Ingredients

One 1 lb package your fave noodles. I use gluten free elbow noodles but if you eat gluten, go for Cavatappi (Cellentani noodles are the same thing - corkscrew)

¼ c butter

¼ c gluten free flour

¾ tsp smoked tsp salt + ½ tsp truffle dust (or just 3/4 tsp salt if you can’t find this)

3 c milk (2% is best) - to make healthier I use almond milk

¼ tsp pepper

~2 cups shredded Kerry Gold Cheddar Cheese (can find this at Costco) 

3 Tbsp Truffle Melchiorri truffle sauce

Optional - Panko bread crumbs (if you eat gluten)

Truffle Oil

What To Do

If you’re baking same day, preheat oven to 350*.

Cook macaroni (salt water) - leave slightly al dente since it will continue to cook in oven. When it's done boiling, run under cold water so it stops cooking. 

Melt butter in pot you cooked macaroni in, whisk in flour and cook for 2 mins stirring constantly.

Whisk in milk slowly so it all incorporates then add truffle salt and pepper.

Bring to a boil and stir in truffle sauce. Turn off heat and stir in cheese until it’s blended in.

Add noodles to sauce and stir.

To bake:

If you’re baking same day, bake at 350* for 20 minutes.

If you’re not baking same day, put in fridge until ready to cook. When ready to cook, place in cold oven and preheat for 20 minutes or so until it reaches 350* then cook for another 20 minutes.

Optional for breadcrumb topping:

Meanwhile mix 1 c Panko breadcrumbs, ¼ tsp truffle salt, drizzle with 3 Tbsp truffle oil and 2-3 tsp olive oil until crumbs moisten. Remove partially baked from oven and sprinkle bread crumbs and bake another 15-20 minutes.