How To Make Richard Blais’s Truffle Mac and Cheese Recipe
Creamy, cheesy, and coated in the richness of truffle oil, this dish is comfort food at its finest.
Serves:
Ingredients
- 1 pound elbow macaroni pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 4 tablespoons truffle oil
- 1/2 cup panko bread crumbs
Instructions
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Preheat oven to 375°F.
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Cook pasta according to package instructions, then drain and set aside.
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In a large pot, melt butter over medium heat. Whisk in flour and continue to stir for 2-3 minutes until the mixture becomes golden in color.
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Gradually whisk in milk and bring to a boil. Reduce heat and let the sauce simmer for about 5 minutes. It will start to thicken.
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Add salt, pepper, and shredded cheese. Stir until the cheese has melted and the sauce is smooth.
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Stir in truffle oil.
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Add cooked pasta to the sauce and mix well.
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Transfer mixture to a 9×13 inch baking dish.
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Spread bread crumbs over the top and bake for about 20-25 minutes until it is golden brown and bubbly.
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Let the mac and cheese cool for a few minutes before serving.
Nutrition
- Calories : 1032kcal
- Total Fat : 63g
- Saturated Fat : 38g
- Cholesterol : 177mg
- Sodium : 1541mg
- Total Carbohydrates : 74g
- Dietary Fiber : 3g
- Sugar : 14g
- Protein : 41g
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