Truffle Mac and Cheese

I embarked on a journey to learn the science behind Mac and Cheese, and after lots of research, and lots of trial and error - I have finally created the best recipe! Posting just in time for Thanksgiving 🦃 and I hope you love it!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°

Step 2

Bring a large pot of salted water to a boil. Add your macaroni and cook for 2 minutes less than the package directs so that it’s al dente (it’ll continue cooking later). Drain and drizzle with truffle or olive oil to keep from sticking.

Step 3

While the macaroni is cooking, shred your cheeses and toss together to mix, then divide into three piles. Approximately 4 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. Note: shred your own cheese! If you buy it pre shredded, they add chemicals to prevent it from clumping - which will affect the consistency of your mac and cheese. It’s more effort, but worth it

Step 4

Melt butter in a large saucepan over medium heat. Add in your flour and whisk to combine, cooking for approximately 1 minute. Whisk often. Then pour in about 2 cups milk, and continue whisking until it is fully uniform. Slowly pour in the remaining milk and whisking, until combined and smooth.

Step 5

Continue whisking until the roux has thickened.

Step 6

Remove from the heat and stir in spices. Slowly start adding in the cheese, stirring often until it melts and combines into a smooth cheesy mixture

Step 7

In a large mixing bowl (or in the saucepan if you have space) combine the drained macaroni with the cheese sauce.

Step 8

Pour half of the pasta mixture into the baking dish. Top with 1 1/2 cups of the shredded cheeses, then top that with the remaining pasta mixture. Add the rest of the shredded cheese on top, so it can create a cheesy crust

Step 9

Bake for 20 minutes, until cheesy is bubbly and lightly golden brown. Then broil for 3-5 minutes to get crisp

Step 10

Serve with chives and Parmesan on top

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