White truffle mac n cheese…..

Alrighty.
Since you all begged for my famous mac n cheese recipe….
and i mean begged…
down on one knee and all…
i could not disappoint you with my usual
Kraft mac n cheese.
NOT…
that it’s not good or anything..
we all love powdered cheese…
but trust me….
when i cook..and it’s not often…
my whole family will actually
be happy for days.
Then it gives me a week or two
till i have to really put something together again.
{trust me….works like a charm}

I’m pretty darn sure The Pioneer Woman will
be calling me tomorrow…
begging me ..
so that she can re-create it..
over on her cooking site.
I’ll tell her.. maybe…
who knows…
she might ask me to come for a weekend..
and help her cook it..
maybe.
{note to pioneer woman: call me- 555-1212}

So here it is.
I will list all the ingredients at the bottom of the post..
but since i’m a step by step kinda girl…
i’ll walk ya thru it.
You will need to preheat oven to 350 degrees.

First..you are going to want to grate the following cheeses:
3/4 c. Gruyere cheese
3/4 c. Fontina cheese
3/4 c. White Cheddar cheese
1/2 c. Parmesan cheese


Bring 6 quarts of water to a boil. Add salt and re-boil
before adding the pasta.

While the pasta is cooking, heat the butter,
over medium heat in a saucepan
until it begins to bubble
but not letting it brown.

Cook the pasta {al dente}
according to the package instructions.
drain, put back into pot and set aside.


As soon as the butter is bubbling, whisk in the flour to
create a roux for the white-sauce base.
Cook the flour and butter, over low heat,
for about 5 minutes,
then add the hot milk in a steady stream while
stirring constantly.

Cook the white sauce for 8 minutes, or until thickened.
Add the salt, white pepper, garlic, 1 tbsp of the white truffle oil,
cayenne pepper, and nutmeg.
Finally, mix in the Gruyere, cheddar and Fontina cheeses.


Cook for two more minutes while mixing it all together
until smooth.
{over very low heat}


Add the cheese sauce to the pasta….
trying not to stick your mouth under the cheese
as you pour it.
I did…
and even though it is so good…
i burned my tongue.
Mix it all up…

Pour into prepared baking dish.


{note to self: must get manicure}
Mix together the panko breadcrumbs, parsley,
and parm cheese in a small Bowl and sprinkle over the
top of the pasta.


Bake for 15-20 minutes until all is right in the world.
Or until lightly brown and bubbly.
Let it stand for about 5 minutes…
and drizzle an additional
1 tbsp of white truffle oil over the top.

Serve in a pretty bowl…
or not.
It’s up to you.
Seriously…did you want to see it in my
kids plastic bowls…
no..
i didn’t think so.
Enjoy!
Ingredients:
3/4 pound elbow macaroni pasta
4 tbsp unsalted better
4 tbsp all purpose flour
3 c whole HOT milk {i use low fat, but it’s divine with whole milk}
1 tsp ground white pepper
1/2 tsp ground nutmeg
1/4-1/2 tsp cayenne pepper {depending on your taste}
3/4 c. grated Gruyere cheese
3/4 c. grated fontina cheese
3/4 c. grated White cheddar cheese
1/2 c. grated parm cheese
1/4 c. panko bread crumbs
1 tsp granulated garlic { optional}
1 tbsp chopped parsley
1 tbsp white truffle oil & 1 tbsp for drizzling
3/4 tsp salt
………………………………..

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