California Truffled Macaroni and Cheese
Indulge in the creamy, decadent flavors of California Truffled Macaroni and Cheese, a gourmet twist on the classic comfort food. This elevated dish combines al dente elbow macaroni with a rich, velvety cheese sauce made from sharp white cheddar, Gruyère, and Parmesan, perfectly complemented by the earthy aroma of black truffle oil. Topped with a crispy panko breadcrumb crust and garnished with fresh avocado slices and chopped chives, this recipe delivers a luxurious blend of textures and bright, California-inspired freshness. Perfect as a show-stopping dinner or a sophisticated side dish, this baked macaroni and cheese is ready in just 40 minutes and serves six generously. Bring a taste of California cool and indulgent elegance to your table today!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp white cheddar cheese, shredded
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tsp Black truffle oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 1 Avocado, sliced
- 2 tbsp Chives, finely chopped
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Slowly whisk in the milk and heavy cream, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens, about 4-5 minutes.
Lower the heat to medium-low and stir in the shredded cheddar, Gruyère, and Parmesan cheeses. Continue stirring until the cheese is fully melted and the sauce is smooth.
Stir in the black truffle oil, salt, and ground black pepper. Adjust seasoning to taste.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15 minutes, or until the breadcrumbs are golden and the cheese sauce is bubbly.
Remove from oven and let cool slightly. Top with sliced avocado and sprinkle with chopped chives before serving.
Serve warm and enjoy the decadent flavors of this California-style truffled macaroni and cheese!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 760 mg | 58% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
