Truffled Mac and Cheese
Forget going out to eat or ordering takeout every time you crave American food. Try making Truffled Mac and Cheese at home. One portion of this dish contains around 42g of protein, 62g of fat, and a total of 1013 calories. For $3.46 per serving, you get a main course that serves 4. This recipe is liked by 658 foodies and cooks. This recipe from Leites Culinaria requires breadcrumbs, fontina cheese, elbow macaroni, and unsalted butter. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 83%, this dish is excellent. Truffled Mac and Cheese, Truffled Mac 'N' Cheese, and Truffled Mac and Cheese are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1 cup fresh breadcrumbs
1 teaspoon Dijon mustard
8 ounces elbow macaroni
2 tablespoons all-purpose flour
1/4 pound Fontina cheese, grated
2 cups half-and-half
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 pound sharp Cheddar cheese, grated
1/4 pound Swiss cheese, grated
3 tablespoons white truffle oil
2 tablespoons unsalted butter, plus more for the baking dish
Equipment:
oven
bowl
sauce pan
whisk
pot
casserole dish
baking pan
Cooking instruction summary:
1. Preheat the oven to 375°F (190°C).2. In a small bowl, mix together the breadcrumbs, Parmesan, and 1 tablespoon of the truffle oil.3. In a large, heavy saucepan, melt the butter over medium heat. Add the flour and whisk for about 3 minutes, or until the mixture is thoroughly combined and forms a paste. Whisk in the half-and-half, bring to a simmer, and cook for 3 minutes.4. Stir in the Swiss, Cheddar, and Fontina cheeses and then add the mustard. Remove the sauce from the heat when the cheeses have melted. Stir in the remaining truffle oil and season to taste with salt and pepper.5. Meanwhile, bring a large pot of lightly salted water to a boil over medium heat and cook the macaroni for about 7 minutes, until al dente. Drain the pasta and add to the saucepan with the cheese sauce. Stir well.6. Turn the macaroni and cheese into a buttered 2-quart baking dish. (At this point you could refrigerate the casserole dish for up to 24 hours.) Top the casserole with the breadcrumb mixture and bake for 25 to 30 minutes, until the casserole is bubbling.
Step by step:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the breadcrumbs, Parmesan, and 1 tablespoon of the truffle oil.
3. In a large, heavy saucepan, melt the butter over medium heat.
4. Add the flour and whisk for about 3 minutes, or until the mixture is thoroughly combined and forms a paste.
5. Whisk in the half-and-half, bring to a simmer, and cook for 3 minutes.
6. Stir in the Swiss, Cheddar, and Fontina cheeses and then add the mustard.
7. Remove the sauce from the heat when the cheeses have melted. Stir in the remaining truffle oil and season to taste with salt and pepper.
8. Meanwhile, bring a large pot of lightly salted water to a boil over medium heat and cook the macaroni for about 7 minutes, until al dente.
9. Drain the pasta and add to the saucepan with the cheese sauce. Stir well.
10. Turn the macaroni and cheese into a buttered 2-quart baking dish. (At this point you could refrigerate the casserole dish for up to 24 hours.) Top the casserole with the breadcrumb mixture and bake for 25 to 30 minutes, until the casserole is bubbling.
Nutrition Information:
covered percent of daily need
