Outrageous (and cheap!) Truffle Mac 'n Cheese
Author: Kristina Scaviola and Brian MacNeill
Recipe type: Side dish
Prep time:
Cook time:
Total time:
Serves: 8-10
- 1.5 pounds of cheese ends (mixture of American, swiss, provolone, cheddar, muenster, etc)- cubed into ½ inch pieces
- 1 pound shaped pasta (shells, elbows, rotini, etc)
- 1 quart milk
- 6 tablespoons butter (3 tablespoons for sauce, 3 for cracker topping)
- 3 tablespoons flour
- 1 teaspoon white truffle oil, best quality available
- 1.5 sleeves of crushed butter crackers (ritz)
- Salt and pepper, to taste
- Preheat the oven to 425. You will need a 9"x13" baking dish.
- Melt 3 tablespoons of butter in a medium saucepan; add 3 tablespoons of flour and whisk until the flour is lightly golden brown and cooked
- Add the milk; whisk to remove any lumps. Allow to come to a bubble.
- Add the cheese; whisk to melt completely.
- Taste; add salt and pepper if necessary.
- Add the truffle oil.
- Melt 3 tablespoons of butter in a pan; add the crushed ritz crackers. Stirring frequently, toast the crackers in the butter until golden brown.
- Add the pasta to the cheese sauce, stir. Pour the mixture into a 9"x13" casserole dish. Top with cracker crumbs.
- Bake at 425 for 20-25 minutes until bubbling and golden. Allow to rest 10 minutes before serving.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=2098
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