Macaroni and Cheese with Truffle Oil
Author: Allie
Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Serving size: about 1 cup
  • 1¼ cups low-fat milk
  • 2 cups sliced onion (1 medium)
  • 12 ounces uncooked elbow macaroni (I used Dreamfields Healthy Carb Living)
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon kosher salt
  • ¾ cup shredded Gouda cheese
  • ½ cup shredded Gruyere cheese
  • 1½ teaspoons white truffle oil
  • ¼ cup panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  1. Heat 1¾ 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 ½ 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 Gouda 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. In a small bowl add the panko bread crumbs, Parmesan cheese, and a drizzle of olive oil, Mixing well. Sprinkle mixture evenly over top the macaroni and cheese.
  6. Place dish on middle rack of the oven; broil till golden brown (about 2 minutes).
Calories: 416.9 Fat: 16.5 Sugar: 4.4 Fiber: 4.9 Protein: 18 Cholesterol: 37.1
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