Description
A rich, creamy baked mac and cheese with cheddar, truffle cheddar, mozzarella, and a light truffle oil finish for an indulgent comfort food dish.
Ingredients
Scale
- 1 pound dried elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 2 cups medium cheddar cheese, freshly shredded
- 2 cups truffle cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons truffle oil
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
- Cook the elbow macaroni until just shy of al dente, about 1 to 2 minutes less than package directions. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until smooth.
- Slowly pour in the milk while whisking constantly. Add the garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Cook for 4 to 5 minutes until the sauce thickens.
- Reduce the heat to low and stir in the medium cheddar, truffle cheddar, and mozzarella until fully melted and smooth.
- Add the cooked pasta to the cheese sauce and stir until evenly coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake for 20 to 25 minutes until bubbling around the edges and lightly golden on top. Broil for 1 to 2 minutes if desired for extra color.
- Let rest for 5 minutes, then drizzle lightly with truffle oil and sprinkle with chopped parsley before serving.
Notes
- Shred the cheese from blocks for the smoothest sauce.
- Do not overcook the pasta before baking or it may turn too soft.
- Use truffle oil lightly, because a little goes a long way.
- Add a splash of milk when reheating leftovers to keep the texture creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 82mg
Keywords: truffle mac and cheese, baked mac and cheese, cheesy pasta bake, comfort food dinner, vegetarian pasta recipe