A luxurious twist on classic mac and cheese with truffle butter and a blend of cheeses.
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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 the remaining cheese.
Bake at 350°F (175°C) for 20 minutes.
Ensure the roux does not burn by stirring continuously and keeping the heat at medium.
For a crispier top, broil the mac and cheese for an additional 2-3 minutes after baking.
Can I use a different type of pasta?
Yes, you can substitute elbow noodles with any pasta of your choice.
What can I use instead of truffle butter?
You can use regular butter, but it will alter the truffle flavor.
Is there a substitute for black truffle salt?
Regular salt can be used, but it will lack the truffle aroma.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and bake it just before serving.
How can I make this dish spicier?
Add more Louisiana hot sauce or a pinch of cayenne pepper for extra heat.
