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
Preheat oven to 375. Butter a 9×12 baking dish, set aside.
Cook pasta to al dente, according to package instructions. Set aside until needed.
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.
Gradually pour the milk into the flour mixture while whisking. This needs to be done slowly to keep the sauce from being lumpy.
Once all milk is added, add the paprika, salt, pepper. Whisk to combine.
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.
Add the cream cheese and whisk until its completely blended in, then add in the grated Romano cheese.
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.
Add the red pepper and half of the parsley.
Add the cooked pasta and stir to fully coat pasta with cheese sauce.
Pour noodles into the prepared baking dish. Top with panko breadcrumbs. Drizzle remaining truffle oil over the breadcrumbs.
Bake in oven for about 35 minutes, until breadcrumbs are golden.
Remove from oven and allow to sit for about five minutes before serving.