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• #TRUFFLED MAC AND CHEESE FOR 30 PEOPLE FREE#

Meanwhile, cook the macaroni as directed on the package. Add the remaining truffle oil and salt and pepper, to taste.ĩ. Using a wooden spoon, slowly add the cheeses and stir until completely melted.Ĩ. Bring the mixture to a simmer and let cook, stirring occasionally, about 3 minutes.ħ. Slowly whisk in the half and half until smooth (some lumps may remain-that’s ok).Ħ. Add the flour and whisk continuously until the mixture forms a thick paste, about a minute or so.ĥ. (If you are short on time, it might be helpful at this point to get your water boiling for the macaroni.)Ĥ. In a large saucepan or Dutch oven, melt the butter over medium heat.

In a medium bowl, combine the panko, Parmesan and 1 tablespoon white truffle oil (if using less white truffle oil overall, use about 1/2 tablespoon here), mixing until combined.ģ. Generously spray a 2.5-quart casserole dish with cooking spray.Ģ. Preheat the oven to 500 degrees (this is considered broiling). Green onions, chopped, for garnish (optional)ġ. I decided to broil the mac and cheese instead of baking it because I prefer the texture of a creamy stove-top-like one over a baked version.Īnd so what did I do? I poured myself a nice glass of wine, made a side salad, ate something totally unhealthy for dessert, and enjoyed this fancy-pants mac and cheese to celebrate my new transition into being a grown-up.ġ-2 tablespoons white truffle oil (to taste)Ĩ ounces elbow macaroni (or your personal favorite type of pasta)

#TRUFFLED MAC AND CHEESE FOR 30 PEOPLE FREE#

I used the panko because I prefer that over bread crumbs any day, but feel free to use whatever topping you like. The cheese combination melted beautifully. I also used Dijon mustard in the original recipe, but I would also omit this as well the next time I make this (so I omitted it for you here). The flavor is ’s a little hard to describe: earthy, savory, a little salty…but definitely fancy. Big girl (fancy) pants, right?Ī few things about this recipe: I think I may have used a little too much truffle oil, so I am tweaking the recipe here for you. But, with the contract officially signed and sent off now, I figured I should celebrate. My grocery bills are exorbitant enough for one person (I mean, sometimes it’s seriously embarrassing with the amount of food I bring home.for one person.) so I never went for it. And, as in fuss, I mean a small bottle costing nearly $20.

I had passed by the white truffle oils several times, giving them a sideways glance and wondering what all the fuss was about. I indulged at the market with the truffle oil. To celebrate, I wanted to share a recipe with cheese. It’s rare that opportunities like this come up for people in my field, so I am running with one. I’m going to a great practice with great people, and I will get to do my dream job…everyday. I’m moving to Milwaukee, friends! So, starting in July, expect a lot more recipes that call for beer and/or cheese. Get my roots, you know? And after some pretty extensive turmoil over the past four years or so of my life, I was ready to finally go ahead and get my big girl pants on….find a job…negotiate a contract…uproot myself (again) on my own (with a package deal of one fat orange cat, one petite and prissy black cat, and one lovable, sweet sweet boxer.) and start the next phase of my life.Īnd, so I did. After going through all this training (ahem, student loans galore….), I wanted to make the right decision when it came to finally settling down somewhere for a while. Some of you may know that I had been traveling cross country the past few months, interviewing at several different places for my final, real, grown-up job. But, I feel strongly about this one, so I figured I would share it with all of you, my friends through the internet. I don’t share all that much about my personal life on this blog. I didn’t want to let the cat out of the bag yet. I’ve been waiting to post this one for a while now.