Green Door Hospitality

Adventures in Everyday Entertaining

Elegant and Affordable: Truffled Mac and Cheese

Truffled Mac and Cheese

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 Cheesemodified 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
  • Cooking spray

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.

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29 comments on “Elegant and Affordable: Truffled Mac and Cheese

  1. Megan @ Pink O'Clock
    April 15, 2013

    Oh my gosh. I am such a sucker for mac and cheese and this looks AMAZING. I try to avoid making it, you know, for a random Tuesday night, but this will definitely be making an appearance for whatever my next special occasion may be. 😉 Happy Monday, Kenley!

    • Green Door Hospitality
      April 16, 2013

      Thanks Megan!! And the flavors in this mac and cheese really make it a show stopper for a special occasion. 😉
      K

  2. Cloches & Lavender
    April 15, 2013

    I love mac and cheese and this seems to be a more grown up version. Very good and can’t wait to try it out.

    Cynthia

    • Green Door Hospitality
      April 16, 2013

      Thanks Cynthia! And I like the idea of that — grown up version mac and cheese! 🙂
      Kenley

  3. Sarah
    April 15, 2013

    What time is dinner? 😉

    Your balsamic strawberries were a HUGE hit at the potluck this weekend. I just served them cold with a dollop of whipped topping. Simple and delicious. Thanks again!

    • Green Door Hospitality
      April 16, 2013

      Haha… come on up Sarah 😉
      So excited that the balsamic strawberries were a hit! And you are quite welcome 🙂
      K

  4. leaner by the lake
    April 15, 2013

    I had a sliver of mac & cheese over the weekend while at a true southern BBQ restaurant and was blown away by how much I’d missed the flavors and home style recipe. Thinking I need to whip up a GF recipe that matches up, as close as possible. Looks delish, Kenley!

    xx, eileen

    http://www.leanerbythelake.com

  5. moderndayruth
    April 15, 2013

    Rushing through the recipe (and the images!), too tempting, given that i am on a Maple Fast! Hold on, did it sound like a compliment that i meant it to be?! 😉 xx

    • Green Door Hospitality
      April 16, 2013

      Oh, I took it as a compliment Lena! Thanks and hopefully you can give this a try once your fast is over.
      Kenley

  6. I never thought of associating the word “decadent” with mac n’ cheese, but I think I’m going to…yes, this recipe looks yummy and decadent! 😉 So many fun ingredients I would have never associated with the dish. Thanks for sharing another great recipe, Kenley…and on a day when we all could use a little pick-me-up – TAX DAY!

    • Green Door Hospitality
      April 16, 2013

      Yes! I love that word with this recipe — Decadent! 🙂
      Thanks so much Lauren for your comments! Very much appreciated!
      Kenley

  7. Penny L Howe
    April 15, 2013

    The perfect dish for today, an all american comfort food that you’ve ramped up to elegant but yummy heights. Love this recipe, thank you! 🙂

  8. Valentina
    April 15, 2013

    Home food with a little twist.
    I have nominated you for an award. Enjoy it!
    http://valentinadesigns.wordpress.com/2013/04/15/awards-month-by-valentina-cirasola-interior-designer/

  9. now at home mom
    April 15, 2013

    I love mac and cheese but elegant; sounds so yummy Kenley! thanks for sharing this with us! 🙂

  10. gentlestitches
    April 16, 2013

    Elegant and affordable. with cheese! Who wouldn’t like this one?

  11. gotasté
    April 16, 2013

    I love all the cheeses in this recipe. You are making me really hungry Kenley.

  12. mmmarzipan
    April 16, 2013

    Another winning dish, Kenley! Sounds comforting and delicious 🙂

  13. the Painted Apron
    April 16, 2013

    Yum, never cooked with truffle oil, time to get sophisticated! I have had fries and onion rings with a truffle oil dipping sauce that were pretty much to die for so I am anxious to try this! Thanks Kenley!
    Jenna

    • Green Door Hospitality
      April 16, 2013

      I really think you’d enjoy cooking with truffle oil, Jenna. There is a little bit of sticker shock when you buy it. BUT, a little bit goes a long way! And I recommend storing it in the fridge when not in use. It keeps for a really long time. Just take it out like 15 minutes before you need it so that it can become room temperature.
      Kenley

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