The Best Truffle Mac N' Cheese Recipe

This recipe remake was inspired by Meg On the Go.

Ingredients:

  • 1 lb cavatappi pasta (If you cannot find it, you can use any small noodle)

  • 12 TBSP softened Zeal butter

  • 3/4 cup chopped red onion

  • 2 Tbsp minced garlic

  • 1/2 cup flour

  • 16 oz. block white aged cheddar, shredded

  • 1/2 cup parmesan cheese, shredded

  • 1 cup milk

  • 1/2 cup half & half

  • 3/4 cup heavy whipping cream

  • 1/4 cup chopped fresh basil, thyme and rosemary (1/4 cup total, not of each herb)

  • cracked black pepper (to taste)

  • 1/2 cup (or more) Japanese panko breadcrumbs

  • Splash white wine (about 1/4 cup)

  • If you have black truffle oil: 1 Tbsp and 1 tsp black truffle oil

  • If you have white truffle oil: 2-3 Tbsp.

How to Make it:

  • Boil cavatappi per package instructions, set aside.

  • Add butter to pot over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux.

  • Whisk in the milk, half and half, heavy whipping cream, and a splash of white wine and bring to a boil, stirring constantly to prevent the roux from burning. You may have to keep adding in additional milk if you think it’s looking a little too “flour-y”. Just eyeball it.

  • Cook until the roux has dissolved completely and you can no longer taste the flour.

  • Add the fresh herbs, the truffle oil, the cheddar, and half of the parmesan until dissolved.

  • Season with cracked black pepper (to taste). Incorporate the cooked cavatappi into the sauce.

  • Put ingredients into a baking dish. Sprinkle bread crumbs and remaining parmesan cheese on top evenly.

  • Place under a broiler for a few minutes until top becomes golden brown.

Zeal Creamery