When it comes to comfort food White Truffle Mac and Cheese takes comfort food to a decadent new level. Wouldn’t you like to bring this restaurant style dish to your kitchen table?
- 1 pound pasta I used cavatappi
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup half and half
- 12 ounces sharp cheddar cheese shredded
- 4 ounces cream cheese
- 2 ounces Romano cheese grated
- 2-3 tbsp white truffle oil
- ½ tsp paprika
- 2 tbsp red pepper finely diced
- 2 tbsp Italian parsley chopped
- 1 cup panko breadcrumbs
- sea salt and black pepper to taste
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Preheat oven to 375. Butter a 9×12 baking dish, set aside.
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Cook pasta to al dente, according to package instructions. Set aside until needed.
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In a medium-sized sauce pot over medium heat, melt four tablespoons of butter. Add the flour into butter and whisk together. Continue to cook and whisk for 2-3 minutes while making sure it doesn’t burn. This is your roux.
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Gradually pour the milk into the flour mixture while whisking. This needs to be done slowly to keep the sauce from being lumpy.
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Once all milk is added, add the paprika, salt, pepper. Whisk to combine.
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cheese is fully incorporated before adding more. Continue this until all cheese has been added. Add 1-2 tablespoons of truffle oil depending on how prominent you want the truffle oil flavor to be. Whisk until fully incorporated.
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Add the cream cheese and whisk until its completely blended in, then add in the grated Romano cheese.
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After the other cheese has been blended completely, add in the shredded cheddar 1/3 at a time. Keep whisking until each addition is blended into the sauce.
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Add the red pepper and half of the parsley.
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Add the cooked pasta and stir to fully coat pasta with cheese sauce.
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Pour noodles into the prepared baking dish. Top with panko breadcrumbs. Drizzle remaining truffle oil over the breadcrumbs.
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Bake in oven for about 35 minutes, until breadcrumbs are golden.
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Remove from oven and allow to sit for about five minutes before serving.
