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Truffle Macaroni and Cheese

Truffle Macaroni and Cheese

Truffle Macaroni and Cheese


  • 1 lb curly noodles (sea shells are cute )
  • 1 tbsp table salt
  • 5 tbsp butter
  • 6 tbsp all purpose flour
  • 1 1/2 tsp. Dijon mustard
  • 5 cups milk
  • 8 oz Monterery Jack Cheese (two cups)
  • 8 oz sharp cheese (two cups)
  • 1 cup fresh bread crumbs (I went to Fresh Market and bought their toasted rounds and ground them up. Very good!)
  • Da Rosario white truffle oil (drizzle on top to taste)


Step 1
Bring 4 quarts water to boil in pot. cook until tender.

While pasta is cooling in colander, heat butter until foaming. Add flour and mustard and whisk well to combine. continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken).

Step 2
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 tsp. salt until fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is heated through.
Step 3
Top with bread crumbs and bake at 350 degrees for 20 minutes or bubbly on top. Drizzle truffle oil to taste right before serving.

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