Description
A rich and creamy macaroni and cheese elevated with truffle oil and Gruyère for a touch of golden luxury.
Ingredients
Scale
For the Crust:
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp truffle oil
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente; drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk until smooth. Cook, stirring constantly, until sauce thickens.
- Remove from heat and stir in cheddar, Gruyère, and Parmesan until melted and smooth. Stir in truffle oil, smoked paprika, salt, and pepper.
- Combine cheese sauce with cooked macaroni. Transfer to a greased baking dish. Sprinkle panko breadcrumbs evenly over the top.
- Bake for 20-25 minutes until bubbly and golden brown on top. Let rest 5 minutes before serving.
Notes
You can customize the seasonings to taste.