Decadent Truffled Macaroni and Cheese
Indulge in this luxurious Decadent Truffled Macaroni and Cheese, perfect for a cozy night in or a special gathering with friends and family. This creamy dish combines the comforting texture of al dente elbow macaroni with a rich blend of Gruyere and aged cheddar cheeses, enhanced by the earthy aroma of truffle oil. Finished with a golden, bubbly cheese crust and delicate hints of fresh chives or green onions, this recipe is sure to impress even the most refined palates.
N/A
Servings
633
Calories
13
Ingredients
Ingredients
butter
4 tablespoons (divided (plus extra to grease pan))
elbow macaroni
1 lb (cooked)
truffle oil
2 teaspoons (drizzled over warm pasta)
all-purpose flour
1/4 cup (to thicken the sauce)
sweet paprika
1/2 teaspoon (for flavor)
Dijon mustard
1/2 teaspoon (for flavor)
milk
2 cups (whole milk preferred)
half-and-half
1 cup (for richness)
salt
to taste (for seasoning)
black pepper
to taste (freshly ground for seasoning)
Gruyere cheese
1 1/2 cups (shredded, divided)
aged cheddar cheese
1 1/2 cups (shredded, divided)
fresh chives or green onions
2 tablespoons (minced)
Instructions
1
Preheat your oven to 375°F (190°C). Generously butter a 9-by-13-inch baking dish to prevent sticking.
2
In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until it is just shy of al dente, about 2 minutes less than recommended. Drain the pasta thoroughly, and while it is still warm, drizzle it with the aromatic truffle oil, mixing well to ensure even coating.
3
In the same saucepan over medium-high heat, melt 4 tablespoons of butter. Once melted, add the all-purpose flour, sweet paprika, and Dijon mustard. Cook the mixture, stirring constantly, for 1 to 3 minutes until it's a smooth paste and the raw flour is cooked out.
4
Gradually whisk in the milk and half-and-half, along with a good pinch of salt. Bring the mixture to a gentle boil, then let it simmer, whisking frequently to prevent lumps, for about 4 to 5 minutes until thickened and creamy.
5
Remove the saucepan from heat and stir in a pinch of freshly ground black pepper, along with 1 cup each of the shredded Gruyere and aged cheddar until the cheese melts and the sauce is velvety.
6
Combine the cooked macaroni with the cheese sauce in a large mixing bowl. Add the minced fresh chives or green onions, and mix thoroughly to ensure every piece of pasta is coated in this sumptuous sauce.
7
Transfer the macaroni and cheese mixture into the prepared baking dish. Top generously with the remaining Gruyere and cheddar cheeses. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the cheese is bubbling. Once baked, let it stand for 5 minutes before serving to allow the dish to set slightly.
Nutrition Information
37g
Fat
55g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Truffled Macaroni and Cheese?
It is a luxurious pasta dish featuring elbow macaroni, a blend of Gruyere and aged cheddar cheeses, and the earthy aroma of truffle oil.
What type of pasta should I use?
The recipe calls for one pound of elbow macaroni.
How do I prepare the pasta for this recipe?
Cook the macaroni in salted water until it is just shy of al dente, approximately 2 minutes less than the package instructions.
At what temperature should the oven be preheated?
Preheat your oven to 375°F (190°C).
How do I prepare the baking dish?
Generously butter a 9-by-13-inch baking dish to prevent the pasta from sticking.
When should I add the truffle oil?
Drizzle the truffle oil over the warm, drained macaroni and mix well to ensure even coating.
What ingredients are used to make the roux?
The roux is made by melting 4 tablespoons of butter and stirring in all-purpose flour, sweet paprika, and Dijon mustard.
How long should I cook the flour and butter mixture?
Cook the mixture for 1 to 3 minutes until it becomes a smooth paste and the raw flour taste is removed.
What liquids are used for the cheese sauce?
The recipe uses 2 cups of milk and 1 cup of half-and-half for a rich and creamy texture.
How do I ensure the sauce doesn't have lumps?
Gradually whisk in the liquids and continue whisking frequently while the mixture simmers.
How long does the sauce need to simmer?
Simmer the sauce for about 4 to 5 minutes until it has thickened.
Which cheeses are stirred into the sauce?
Stir in 1 cup of shredded Gruyere and 1 cup of aged cheddar cheese until melted and velvety.
What herbs are recommended for this dish?
The recipe suggests adding 2 tablespoons of minced fresh chives or green onions.
How do I assemble the dish before baking?
Combine the cooked macaroni with the cheese sauce and chives, transfer to the baking dish, and top with the remaining cheese.
How long does the macaroni and cheese bake?
Bake the dish for 25 to 30 minutes in the preheated oven.
How do I know when the dish is ready to be removed from the oven?
It is ready when the top is golden brown and the cheese is bubbling.
Why should I let the dish stand before serving?
Letting it stand for 5 minutes allows the macaroni and cheese to set slightly for better serving.
What is the calorie count per serving?
There are 633 calories per serving.
How much fat is in this recipe?
Each serving contains 37g of fat.
How many carbohydrates are in this dish?
There are 55g of carbohydrates per serving.
What is the protein content of this recipe?
This dish provides 25g of protein per serving.
Can I use different types of cheese?
While Gruyere and aged cheddar are recommended for flavor, you can experiment with other melting cheeses.
How much truffle oil is required?
The recipe uses 2 teaspoons of truffle oil.
What is the purpose of Dijon mustard in this recipe?
Dijon mustard is added to the sauce to enhance the overall flavor profile.
Is the paprika spicy?
No, the recipe calls for sweet paprika, which provides flavor and color without intense heat.
How many total ingredients are in this recipe?
There are 13 ingredients required for this decadent dish.
What size baking dish is needed?
A standard 9-by-13-inch baking dish is used.
Can I use whole milk?
Yes, whole milk is preferred for a creamier sauce.
Should the black pepper be freshly ground?
Yes, freshly ground black pepper is recommended for the best seasoning.
Is this dish suitable for a special occasion?
Yes, the use of truffle oil and Gruyere makes this a gourmet version of a classic comfort food, perfect for gatherings.