Sides
The Ultimate Mac and Cheese
31
Jan
Jan
Truffle Mac and Cheese
This mouthwatering mac and cheese is top notch. It is a delicious side or as stand alone.
Ingredients
- 1 lb Elbow Macaroni
- 1 stick Butter 1/2 cup
- 2 1/2 cups Half and Half
- 1 1/2 cups Milk
- 1/2 cup Flour
- 6 cups High Quality Cheese I use Cabot Sharp Cheddar. (6 cups shredded. If you use blocks, it is 2 1/2).
- 1/2 tbsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Paprika
- Salt TF For topping
Instructions
- Preheat oven to 350 degrees.
- Cook the elbow pasta al dente. Immediately remove from pan and drain. Set aside.
- While the pasta is cooking, grate the cheese. Separate the cheese into a pile of 4 cups, and 2 cups.
- Melt the stick of butter in a medium saucepan. After it melts, whisk in ½ cup of flour slowly. The consistency should thicken and then soften to a paste. Combine the milk and half and half into one measuring cup and start to slowly pour into saucepan. Whisk the entire time until combined.
- Add about 2 cups of shredded cheese. Whisk to combine. After it fully melts, add the other 2 cups. Once combined and melted, add the salt, pepper, and paprika. Taste the sauce and add extra spices if needed.
- Mix in noodles. Place half of the mixture into a greased baking pan. Layer a cup of shredded cheese on top. Place the remaining cheese. Sprinkle paprika and pepper on top.
- Cook in preheated oven until bubbling and cheese has melted. (about 15-20 minutes)
- Finish with Salt TF for that truffle flavor. (Omit if you want creamy, classic mac and cheese.
