Outrageous (and cheap!) Truffle Mac 'n Cheese
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 425. You will need a 9"x13" baking dish.
Make the Sauce:
  1. 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
  2. Add the milk; whisk to remove any lumps. Allow to come to a bubble.
  3. Add the cheese; whisk to melt completely.
  4. Taste; add salt and pepper if necessary.
  5. Add the truffle oil.
Cook pasta to package directions, under cooking by 1-2 minutes (the pasta should still be a tiny bit crunchy on the interior. Drain.
Make the topping:
  1. Melt 3 tablespoons of butter in a pan; add the crushed ritz crackers. Stirring frequently, toast the crackers in the butter until golden brown.
Assemble:
  1. Add the pasta to the cheese sauce, stir. Pour the mixture into a 9"x13" casserole dish. Top with cracker crumbs.
  2. 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