Truffled Macaroni and Cheese
Elevate your comfort food game with this indulgent Truffled Macaroni and Cheese, a creamy, cheesy masterpiece with a luxurious twist. This recipe combines three rich cheeses—sharp cheddar, Gruyère, and Parmesan—with the sophistication of truffle oil for a flavor-packed sauce that coats perfectly al dente elbow macaroni. Topped with crispy, golden panko breadcrumbs and a touch of olive oil, this baked dish offers an irresistible crunch with every velvety bite. Ready in just 40 minutes, it’s an ultimate crowd-pleaser for cozy dinners or special occasions. Garnish with fresh parsley for a pop of color and serve warm for a decadent meal no one can resist! Perfect as a main dish or an unforgettable side, this recipe is sure to be a show-stopping favorite.
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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 Shredded sharp cheddar cheese
- 1 cup Shredded Gruyère cheese
- 0.5 cup Finely grated Parmesan cheese
- 2 tsp Truffle oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until just al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. 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. Continue to whisk while cooking until the mixture thickens, about 5-7 minutes.
Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan cheeses, one handful at a time, until melted and smooth. Stir in the truffle oil, salt, and ground black pepper.
Combine the cooked macaroni with the cheese sauce, mixing until evenly coated. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the macaroni and cheese in an even layer.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
4690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.2 g | 357% | |
| Saturated Fat | 163.8 g | 819% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 51.0 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 3575 mg | 275% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1234 mg | 26% | |
*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.
