Grown Up Mac & Cheese
This decadent pasta dish is flavored with black truffle oil, Gruyère and Vermont Sharp White Cheddar cheese made into a rich white sauce for a sophisticated macaroni and cheese!
Equipment
- 8" x 8" baking dish
Ingredients
- 3 Tbsp unsalted butter
- 8 oz rotini pasta
- 2 tsp black truffle oil
- 1/4 cup flour
- 1/2 tsp sweet paprika
- 1/2 tsp Dijon mustard
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 oz Gruyère cheese, grated
- 3 oz Vermont sharp white cheddar, grated
- salt
- black pepper
Instructions
- Grease an 8" x 8" baking dish
- Cook pasta according to directions on the package, but remove from heat 2 minutes before the directions say, and drain.
- Place drained pasta in prepared dish and immediately toss with truffle oil.
- Melt butter over medium high heat in a saucepan, then stir in flour, paprika and mustard. Continue stirring until all flour is combined and a thick roux is formed
- Whisk in milk, cream and a pinch of salt and bring to a boil.
- Simmer, whisking frequently until lumps are smoothed out and sauce thickens, 4-5 minutes.
- Remove from heat and add a pinch of pepper. Stir in cheeses, reserving 1/3 of each cheese for topping.
- Pour the sauce over the pasta in the baking dish and stir to coat.
- Top casserole with reserved cheeses
- The casserole can be covered at this point for baking later if desired.
- Bring casserole to room temperature before baking at 350 degrees for 30-40 minutes until hot and melted