Baked Macaroni and Cheese with Truffle Oil

This Baked Macaroni and Cheese combines the comforting richness of traditional macaroni and cheese with a touch of elegance from truffle oil. Creamy cheese sauce envelops al dente pasta, topped with a crispy breadcrumb layer, creating a delightful contrast in textures. The addition of savory herbs elevates the dish, making it perfect for both casual dinners and special occasions. This recipe respects dietary preferences by being vegetarian-friendly.

Ingredients:

• 8 ounces elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons truffle oil
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux.
4. Gradually whisk in the milk, stirring constantly until the mixture thickens. This should take about 5-7 minutes.
5. Remove the saucepan from heat and stir in the Dijon mustard, garlic powder, onion powder, and season with salt and black pepper.
6. Add the shredded cheddar and Gruyère cheese to the sauce, stirring until melted and smooth.
7. In a large bowl, combine the cooked macaroni with the cheese sauce, mixing well to coat all the pasta.
8. Transfer the macaroni and cheese to a greased baking dish.
9. In a small bowl, mix the breadcrumbs with truffle oil and sprinkle evenly over the macaroni and cheese.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
11. Garnish with fresh parsley before serving.