Truffle Mac and Cheese
Creamy, earthy pasta with sharp cheddar and a whisper of truffle oil. Ready in 20 minutes and tastes indulgent without fussy technique.
- Total time
- 20 min
- Servings
- 4
- Calories
- 542
- Protein
- 19g
Ingredients
- 12 oz elbow pasta
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 1.5 cups sharp cheddar, shredded
- ½ cup gruyère, shredded
- ½ tbsp black truffle oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until 1 minute before tender.
- 2
Drain pasta, reserving 1 cup pasta water. Set pasta aside.
- 3
Melt butter in the same pot over medium heat. Whisk in flour until golden, about 1 minute.
- 4
Pour in milk slowly, whisking constantly until no lumps remain. Simmer 2 minutes.
- 5
Remove from heat. Add cheddar and gruyère, stirring until fully melted and smooth.
- 6
Drizzle in truffle oil. Stir pasta back in, adding pasta water 1/4 cup at a time until creamy.
- 7
Season with salt and pepper to taste. Serve immediately.
Tools you’ll need
- large pot
- colander
- whisk
- wooden spoon
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