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Smoked Truffle Mac and Cheese
A cozy side dish or the ultimate comfort meal after a long day skiing, this Smoked Truffle Mac and Cheese is rich, creamy, and effortlessly delicious.
Ingredients
3 Cups Elbow noodles
½ cup salted butter
¼ cup all-purpose flour
1 ½ cup milk
2 cups shredded smoked gouda
½ cup shredded White Chedder Cheese
1 cup Shredded Gruyere
½ tbsp Sabatino Truffle Smoked Sea Salt
½ tsp black pepper
½ cup salted butter
¼ cup all-purpose flour
1 ½ cup milk
2 cups shredded smoked gouda
½ cup shredded White Chedder Cheese
1 cup Shredded Gruyere
½ tbsp Sabatino Truffle Smoked Sea Salt
½ tsp black pepper
Method
- Cook the elbow noodles in salted water according to package instructions until al dente.
- In a saucepan over low heat, melt the butter, then whisk in the flour and milk to form a smooth béchamel sauce.
- Gradually add the cheeses, whisking continuously until melted and creamy. Slowly add more milk or a splash of heavy cream until the sauce reaches your desired consistency.
- Stir in the Sabatino Smoked Truffle Sea Salt and black pepper.
- Drain the pasta and add it directly into the saucepan with the cheese sauce.
- Gently fold the noodles into the sauce until fully coated. Adjust seasoning to taste, and for an extra truffle-forward flavor, drizzle with a touch of truffle oil before serving.
- Note: Add caramelized onions for extra flavor and place in the oven on High Broil for 5-10 min to get a crispy layer ontop
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