Truffle Mac N’ Cheese Recipe
ULTRA CREAMY TRUFFLE MAC N’ CHEESE RECIPE
INGREDIENTS:
2 cups macaroni noodles, uncooked
2 cups sharp cheddar cheese
1 cup white cheddar cheese
2 tbsp creme fraiche
2 tbsp black truffle peelings
1 tsp white truffle oil
Bechamel:
1½ cups milk
½ cup heavy cream
4 tbsp butter
4 tbsp flour
DIRECTIONS:
For the mac: In a medium pot, bring salted water to a boil. Pro tip: When cooking pasta, make sure the water is salty like the sea so that the noodles are soaking up some seasoning while cooking. Once the water is boiling, cook the macaroni noodles for about 7-8 minutes, until the noodles are al dente. Immediately drain the noodles and set aside.
For the mornay: Start the sauce making process by melting the butter. Once the butter is melted, sprinkle the flour in. Cook this mixture for about 5 minutes at a medium heat. This is called roux. The roux should be pale blonde in color. Once the roux is cooked, put it in a shallow pan and cool it in the freezer. While the roux is cooling, heat the milk and cream in the pot. Once the dairy is simmering, whisk the roux in (now you have bechamel!). Once the bechamel is thick whisk in the cheeses and continuously stir at a medium heat until the cheeses are melted. Once the cheeses are melted, turn the heat off. You now have made mornay sauce!
For the truffle: Measure out 2 tbsp of the black truffle peelings. Cut the peelings with your knife until they are minced, almost paste like. Mix the paste with the truffle oil. Stir this mixture into the mornay sauce.
To assemble: Put the macaroni noodles in a mixing bowl. Fold in the hot truffled mornay sauce. Once the noodles are evenly coated, stir in the creme fraiche. Serve immediately!