Truffle mac n’ cheese is a trendy menu item popping up in restaurants. It’s easy to make so there’s no reason to order it out anymore. My mother-in-law makes this dish whenever there’s a chill in the air. Not only will it freeze well but it’s also the perfect thing to bring to a dinner party.
Every part of this dish is customizable to your liking. You can add more or less truffle oil and change up the cheeses and breadcrumbs. I’ve made this with both regular and Italian breadcrumbs.
The magic ingredient in this dish is the truffle oil. The best part about truffle oil is that you only need a minimal amount to taste it.
1). Prep your ingredients and preheat your oven to 350 degrees. Grease your casserole dish. Shred your cheese and measure out your flour and cream. Boil some salted water for your noodles.
2). Boil your noodles for the recommended al dente time – about 7 minutes. Drain and set aside.
3). Make your roux. Melt the butter and whisk in your flour. Add in your milk and then add in your cheese.
4). Mix your noodles and cheese sauce together and add in the truffle oil. Add the mixture to the casserole dish and sprinkle breadcrumbs on top.
5). Bake for 30 minutes. Broil for 5 minutes to brown the top if necessary.
Let cool for 15 minutes and serve.
Freezer option: You can make this head of time and freeze until you need it. Make the truffle mac n’ cheese and cover with foil and then when ready to eat, set out for 30 minutes but do not thaw. Bake in oven for 30 minutes at 425 degrees and then bake for 30 minutes at 350.