 |
| By Lisa VanWilliams |
Here's a fancy schmancy version of mac-n-cheese. Places like Panera can get expensive for a basic pasta at $4.99 each for two kids, you can make it even better at home for the same $10 but you can feed the whole block. It's fast and easy to throw together and they wont get enough of this rich and creamy macaroni. The black truffle oil adds a little hint of something you cant quite make out but it takes it from basic to decadent with just a couple of drops. You can find white and black truffle oil in the olive oil section and if not, specialty shops will carry it. A little goes a long way and it's great to use on veggies and potato dishes as well. If you want to kick it up a little add some Pepper Jack cheese into the mix.
Ingredients:
1 pound elbow macaroni cooked
4 tablespoons butter
½ cup flour
2 teaspoons salt
1 teaspoon dry mustard
½ teaspoon pepper
3 cups milk
4 cups mixed cheeses (sharp cheddar, Mexican blend, pepper jack, 4 cheese blend, etc)
½ cup Parmesan cheese sprinkled on top
drizzle with truffle oil
Directions:
Preheat oven to 375. Melt butter in pan then add in flour, salt, mustard, and pepper until smooth. Add in milk slowly and mix it well as you add it in. Medium heat, simmer, but do not boil. It will take 10 mins or so to thicken. Turn off heat. Boil milk mixture over cooked pasta. Add in 3 cups of cheese (save 1 cup for topping). Drizzle with truffle oil. Mix well and pour into casserole dish. Top with rest of cheese and then Parmesan. Put in oven and bake for 25 mins until browned on top. Broil a few minutes if needed. Serve hot. Enjoy!
