Bacon and Truffle Oil Macaroni and Cheese
Ingredients
The pasta
The sauce
-
1/2
cup
chopped white onion
-
3
cloves
garlic
-
1
can (12-ounce)
2% evaporated milk
-
1
large
egg
-
1/2
tsp
salt
-
1/4
tsp
ground black pepper
-
1/2
tsp
smoked paprika
-
a pinch
cayenne
-
8
oz
freshly-grated sharp or smoked white cheddar cheese
-
1/4
cup
freshly-grated Parmesan cheese
-
3
Tbsp
truffle oil
The toppings
-
extra
for garnish
Parmesan cheese
-
remaining
crumbled bacon
The meat
Instructions
- Cook the bacon in a skillet until crispy, then set aside and crumble once cooled.
- In the same skillet, sauté the onion in 1 tablespoon of reserved bacon grease until translucent, then add garlic and cook until fragrant.
- Whisk together the evaporated milk, egg, salt, pepper, smoked paprika, and cayenne in a separate bowl.
- Once the pasta is cooked and drained, stir in the evaporated milk mixture and cook over medium-high heat until the sauce simmers.
- Remove from heat and stir in the cheddar and Parmesan until melted, then mix in the truffle oil and half of the crumbled bacon.
- Serve immediately, topped with the remaining crumbled bacon and additional Parmesan.
Nutrition Facts (estimated)
Servings
2-4
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
100mg
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