Macaroni and Cheese with Truffle Oil

 I love the taste of truffle oil and although some people would not agree with me I feel that it gives any dish a burst of flavor. I was so excited when I found this world famous pasta dish with truffle oil featured in the Cooking Light Magazine last month and immediately tore it out. Here is a recipe of a childhood favorite all grown up.

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Macaroni and Cheese with Truffle Oil
(Adapted from Cooking Light Magazine)

Ingredients:
– 1 1/4 cups low-fat milk (I used almond milk)
– 2 cups sliced onion (1 medium)
– 12 ounces uncooked elbow macaroni (I used Dreamfields Healthy Carb Living)
– 2 tablespoons all-purpose flour
– 3/4 teaspoon kosher salt
– 3/4 cup shredded Fontina cheese
– 1/2 cup shredded Gruyere cheese (I used Gruyere and Swiss blend from TJ)
– 1 1/2 teaspoons white truffle oil
– 2 ounces whole wheat baguette, torn
– 2 tablespoons grated Parmesan cheese
– 2 garlic cloves, crushed
– 1 tablespoon olive oil

Directions:
– 1. Heat 1 3/4 cups milk and onion in a large saucepan until tiny bubbles form around edges (do not boil. ) Cover and remove from heat; let stand for 15 minutes.
– 2. Cook pasta according to package directions; drain.
– 3. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring until blended. Gradually stir flour mixture and salt into warm milk, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools slightly. Gradually add Fontina and Gruyere cheeses, stirring until cheeses melt. Stir in Pasta and truffle oil. Spoon mixture into a broiler-safe glass or ceramic baking dish.

 
 
 
 

– 4. Preheat broiler
– 5. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse and crumbs form. Drizzle with olive oil; pulse until fine crumbs form.

 Sprinkle breadcrumb mixture over pasta. Place dish on middle rack of the oven; broil till golden brown (about 2 minutes).

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By | 2018-06-01T09:39:15+00:00 March 5th, 2012|Food|1 Comment

One Comment

  1. Macaroni and Cheese with Truffle Oil October 28, 2014 at 7:37 am

    […] Today I have another recipe that I have updated from the archives. I have some really good recipes from before when photography was not a huge focus of mine on the blog. By no means am I a professional photographer but I do feel that my photography has evolved since I first started this blog and some of my older post make me cringe with the poor photo quality and lack of style. As the saying goes, we eat with our eyes, and for me at least this is very much true. I am usually drawn to recipes due to the beautiful photos used so I feel that if you can barely distinguish what it is I am showing in some of my post chances are you probably will not be making it. Fair enough, however, some of these are too good to be ignored and they definitely deserve a bit of an updated look. This macaroni and cheese with truffle oil is a prime example. To see the older post you can click here.   […]

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