White Cheddar Truffle Mac and Cheese
Ingredients
The pasta
The cheese sauce
-
4
tablespoons
unsalted butter
-
¼
cup
all-purpose flour
-
2
cups
whole milk
-
1
cup
half and half or light cream
-
12
ounces
white cheddar cheese, extra sharp, shredded
-
4
ounces
cream cheese
-
2
ounces
Romano cheese, grated or grated parmesan cheese
-
2-3
tablespoons
white truffle oil
-
½
teaspoon
paprika
-
2
tablespoons
red bell pepper, finely diced
-
2
tablespoons
Italian parsley, chopped
-
1
cup
panko breadcrumbs
-
to taste
sea salt and black pepper
Instructions
- Preheat the oven to 375°F and butter a 9x12 baking dish.
- Cook the pasta to al dente according to package instructions and set aside.
- Melt the butter in a medium saucepan over medium heat.
- Add the flour to the melted butter and whisk to create a roux, cooking for 2-3 minutes.
- Heat the milk until almost boiling, then gradually whisk it into the roux to avoid lumps.
- Once combined, add the half and half, paprika, salt, and black pepper, whisking to combine.
- Incorporate the cream cheese into the cheese sauce until blended.
- Add the grated Romano and one-third of the shredded white cheddar cheese, whisking until fully incorporated.
- Add the remaining cheddar in thirds, whisking until fully incorporated.
- Stir in 1-2 tablespoons of truffle oil, adjusting to taste.
- Add the red pepper and half of the chopped parsley to the sauce.
- Combine the cooked pasta with the cheese sauce, ensuring the pasta is fully coated.
- Pour the mixture into the prepared baking dish and top with panko breadcrumbs.
- Drizzle the remaining truffle oil over the breadcrumbs.
- Bake for about 35 minutes, until golden brown and bubbly.
- Let sit for about five minutes before serving, then top with the remaining parsley.
Nutrition Facts (estimated)
Servings
8
Calories
663
Total fat
37g
Total carbohydrates
57g
Total protein
25g
Sodium
509mg
Cholesterol
97mg
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