Spoonful of Macaroni N Cheese in Baking Dish

Baked Mac N Cheese w/ Truffle Oil

12 Servings | 40 minutes

INGREDIENTS 

  • 1 lb elbow macaroni, cavatappi, or shells
  • 4 tbsp unsalted butter
  • 1⁄4 cup all-purpose flour 
  • 3 1⁄4 cups milk
  • 2 cups half-and-half
  • 3 cups extra-sharp white cheddar cheese, shredded
  • 2 cups Gruyère cheese, shredded
  • 1 tbsp White Truffle Infused Olive Oil, plus more for topping
  • 1⁄2 cup freshly shredded Parmesan cheese, divided
  • 1 cup panko breadcrumbs
  • 1 tsp salt, or to taste
  • 1⁄2 tsp freshly ground black pepper
  • 1⁄2 tsp garlic powder 

DIRECTIONS

  1. Prep the pasta and oven: Preheat your oven to 325°F. Bring a large pot of salted water to a boil. Cook the pasta until it is al dente, or about one minute less than the package directions suggest. Drain the pasta and set it aside.
  2. Make the roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour, garlic powder, salt, and pepper and cook for about two minutes.
  3. Create the cheese sauce: Slowly whisk the milk and half-and- half into the roux. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
  4. Add cheese and white truffle oil: Remove the pan from the heat. Stir in the cheddar and Gruyère cheeses until they are melted and the sauce is smooth. Mix in 1 tablespoon of white truffle oil. 
  5. Combine and bake: Add the cooked pasta to the sauce and toss to coat. Pour half of the mixture into a greased 9x13 inch baking dish. Sprinkle with 1⁄4 cup of Parmesan cheese, then add the remaining pasta and sprinkle with another 1⁄4 cup of Parmesan.
  6. Add the topping: In a small bowl, combine the panko breadcrumbs and an extra drizzle of white truffle oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese. 

  7. Bake and finish: Bake for 15–20 minutes, or until the top is golden brown and the cheese is bubbly. Serve immediately.

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