A luxurious twist on classic mac and cheese, featuring rich truffle butter and a blend of cheeses for a decadent dish.
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Boil elbow noodles according to package instructions and set aside.
Make a blonde roux using truffle butter and flour.
Once the roux has formed, add in milk. Adjust the heat to medium and continue to stir, ensuring not to scorch the bottom of the pan.
After about 20 minutes, add in half of the cheese. Stir until the cheese is completely melted, about 3-5 minutes.
Add in black truffle salt, hot sauce, and Worcestershire sauce. Adjust seasonings and simmer for another 5 minutes.
In a large bowl, add the cooked elbow noodles and 3/4 of the truffle cheese sauce. Mix well.
Transfer all contents of the bowl into a greased baking dish. Top with remaining cheese and bake at 350°F (175°C) for 20 minutes.
Ensure the roux is smooth before adding milk to avoid lumps.
Stir continuously to prevent the milk from scorching.
Taste and adjust the seasoning before baking to suit your preference.
Can I use a different type of pasta?
Yes, you can substitute elbow noodles with any pasta of your choice.
What can I use if I don't have truffle butter?
You can use regular unsalted butter and increase the amount of truffle salt to enhance the truffle flavor.
Can I make this dish ahead of time?
Yes, you can prepare the mac and cheese up to the baking step, refrigerate, and bake when ready to serve.
Is there a substitute for Worcestershire sauce?
Soy sauce or a splash of balsamic vinegar can be used as a substitute.
How can I make this dish spicier?
Increase the amount of Louisiana Hot Sauce or add a pinch of cayenne pepper.
