Truffle Macaroni & Cheese

By Monique, Peaches2Peaches

Need an idea for a delicious holiday side dish, or even as a main? Try this Truffle Gruyere Mac & Cheese. This dish incorporates Emmi Le Gruyère cheese, which kicks it up a notch. Cellentani Pasta, cheese, cream, truffle oil and truffle salt with a buttery sage panko topping makes the perfect dish!
Yield
8-10 servings
Prep Time
Cook Time
Total Time

Ingredients

  • 1/2 pound Cellentani Pasta
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup heavy cream
  • 3 1/2 cups shredded Emmi Cheese Gruyère Cheese
  • 2 tablespoons truffle oil
  • 1/2-1 teaspoon salt to taste
  • 3/4 cup panko bread crumbs
  • 1 tbsp butter
  • 1 tbsp truffle oil
  • 1/4 tsp truffle salt
  • 2 sage leaves, chopped finely
  • Cracked pepper

Method

  1. Boil the pasta in a large pot of water until al dente. Drain and set aside
  2. Preheat oven to 350. Butter a baking dish.
  3. In a saucepan over medium heat, add the butter and flour and cook for one minute.
  4. Add the milk and cream and whisk until it starts to thicken. Then add the truffle oil and truffle salt and stir.
  5. Add in 3 cups of the cheese and mix until the cheese is melted.
  6. Add the pasta to a mixing bowl. Pour the cheese sauce on top and mix until all of the pasta has the cheese sauce on it. Pour it into the buttered dish. Top with 1/2 cup of gruyere cheese.
  7. Combine ingredients for the topping and sprinkle on top of macaroni and cheese. Bake for 20-25 minutes or until it starts to bubble and the breadcrumbs start to brown. Remove from the oven and serve.