Friday, September 25, 2009

Grown up Mac n' Cheese

This delicious Mac n' Cheese is a grown up twist on our childhood favorite. With three different cheeses and white truffle oil, this makes for a decadent meal! Double or quadruple the recipe to feed a party. This should serve around 2 people for dinner (with leftovers).


  • Vegetable oil
  • Kosher salt
  • 2 cups of cavatappi pasta
  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 ounces (1/2 cup) Gruyere cheese, grated
  • 3 ounces (1/3 cup) extra-sharp Cheddar, grated
  • 2 ounces (1/4 cup) gorgonzola, crumbled
  • 1/4 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 1 1/2 tablespoons white truffle oil
  • 1/2 cup Panko (Japanese bread crumbs)
  • 1 tablespoon chopped or dried basil


Preheat the oven to 400 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Lower the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, nutmeg and truffle oil. Add the cooked macaroni and stir well. Pour into baking dish.

Sprinkle panko and chopped basil over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

1 comment:

  1. Sounds incredible, we love mac and cheese, especially if truffles or truffle oil are involved. Cheers!