12
Apr
1¼ cups low-fat milk 2 cups sliced onion 1 medium 12 ounces uncooked elbow macaroni I used Dreamfields Healthy Carb Living 2 tablespoons all-purpose flour ¾ teaspoon kosher salt ¾ cup shredded Gouda cheese ½ cup shredded Gruyere cheese 1½ teaspoons white truffle oil ¼ cup panko bread crumbs 2. Add the truffle oil optional and mix well.
Cover and set aside.
Macaroni and cheese with truffle oil. Add the truffle oil optional and mix well. Cover and set aside. Cook the macaroni according to package directions.
Spray a 4-quart casserole dish or pie plate with cooking spray. Place the cooked and drained macaroni in a large bowl and pour the cheese mixture over it mixing well. Spoon the mixture into the casserole.
After placing the topping on the pasta cover. Bring to room temp cover and place in fridge for up to 5 days. Day that you want to cook Pre-Heat oven to 350 and bake covered for 30 minutes and then remove foil and bake uncovered for 20 minutes until top is browned bubbly.
Macaroni and Cheese with Truffle Oil. 1¼ cups low-fat milk 2 cups sliced onion 1 medium 12 ounces uncooked elbow macaroni I used Dreamfields Healthy Carb Living 2 tablespoons all-purpose flour ¾ teaspoon kosher salt ¾ cup shredded Gouda cheese ½ cup shredded Gruyere cheese 1½ teaspoons white truffle oil ¼ cup panko bread crumbs 2. DIRECTIONS Preheat the oven to 350 degrees.
Cook macaroni according to package directions. Toss macaroni with truffle oil set aside. Melt the butter in a saucepan over medium.
Keep whisking until each addition is blended into the sauce. Make sure the cheese is fully incorporated before adding more. Continue this until all cheese has been added.
Add 1-2 tablespoons of truffle oil depending on how prominent you want the truffle oil. Add 2 tablespoons of truffle oil whisk until fully incorporated. Add the cooked pasta and stir to fully coat pasta with cheese sauce.
Pour noodles into prepared baking dish. Generously fill each tart shell with the macaroni mixture. Sprinkle the bread crumbs over the top and place the filled shells under the preheated broiler.
Broil for about 1 minute or until the tops are crusty and golden brown. Remove from the broiler and drizzle the tops with truffle oil. Remove and discard the bay leaves from the milk then gradually pour it into the flour and butter mix continuously stirring to keep the sauce smooth.
Add the mustard thyme truffle paste and porcini powder then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat tip in the macaroni. Experiment with truffle oil over macaroni and cheese or a fresh plate of spaghetti to enhance these common favorites.
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Remove the macaroni and cheese from the oven top with the crumb mixture and drizzle with the remaining tablespoon of truffle oil. Return to the oven for an additional 5 minutes. And you have yourself a cheese sauce.
Cook the macaroni according to package instructions while keeping your sauce warm. Quickly whisk your truffle oil into the cheese sauce and. The subtle undertones of the truffle oil and the smoky salty crunch of the bacon paired perfectly with the creamy mac and cheese.
And while I chose to make this version stovetop you could. Drain and drizzle pasta with a bit more truffle oil mix in mushrooms white sauce and place in a buttered 4 quart ovenproof dish. Top with panko and drizzle with truffle oil to help it brown.