Since it’s Tax Day, we should be looking at comfort foods to brighten our day. And what is more comforting than Mac and Cheese?
This savory and mouth watering mac and cheese recipe really takes this homemade dish to the next level. The truffle oil and the gorgonzola cheese truly make it a meal that belongs in the elegant and affordable category!!
Truffled Mac and Cheese — modified from Williams-Sonoma, One Pot of the Day
Kosher Salt, to taste
1 lb shell pasta
2 tsp. truffle oil, plus extra for drizzle
4 Tbs unsalted butter
1/4 cup flour
1/2 tsp sweet paprika
1/2 tsp Dijon mustard
2 cups milk
1 cup heavy cream
Cracked black pepper, to taste
1 cup gorgonzola cheese, crumbled
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/2 cup bread crumbs
Preheat oven to 375 degrees.
Bring a large saucepan of salted water to a boil over high heat. Add the shell pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.
Return the saucepan to medium-high heat and melt the butter. Add the flour, paprika and mustard and cook for about 1 to 3 minutes, until mixture is smooth and consistent.
Whisk in the milk, cream and a generous pinch of salt and bring to a boil. Simmer and whisk frequently for 4 to 5 minutes. Remove from the heat.
Add cracked black pepper, to taste, and the gorgonzola and mozzarella cheeses. Stir until smooth.
Pour the cheese sauce onto the macaroni and stir to combine.
Transfer to a 9 x 13 baking dish, coated with cooking spray.
Top with parmesan cheese. Drizzle truffle oil over the top and then cover with bread crumbs. (If making this dish up ahead of time, do not add the bread crumbs until right before it goes in the oven).
Bake for 25-30 minutes, or until the top is lightly browned and the sauce is bubbly. Let stand for 5 minutes before serving.