Valentine’s Day food is all about indulgence, right? I hope you agree with me on that point because this recipe is dec-a-dent. It’s carby and cheesy and rich and creamy and so, so good. Honestly, the only bad thing I can say about this recipe is that your valentine is going to want you to share.
White Truffle Mac and Cheese
seen on The Curvy Carrot
originally from Leite’s Culinaria
1 c. panko
1/2 c. Parmesan cheese, grated
1-2 TBSP white truffle oil (to taste)
2 TBSP unsalted butter
2 TBSP flour
2 c. half and half
8 oz. white cheddar cheese, grated
8 oz. Fontina cheese, grated
salt and pepper, to taste
8 oz. elbow macaroni (or your favorite short-shape pasta)
green onions, chopped, for garnish (optional)
1. Preheat the oven to 500 degrees F and generously butter or spray a 2 1/2 qt. casserole dish. Bring large pot of salted water to a boil.
2. In a medium bowl, combine panko, Parmesan and half the truffle oil. Mix until combined.
3. In a large saucepan or Dutch oven, melt butter over medium heat. Add flour and whisk continuously until the mixture forms a thick paste, about 1 minute. Slowly whisk in half and half until mostly smooth. Bring to a simmer and let cook, stirring occasionally, about 3 minutes.
4. Slowly add cheeses and stir with a wooden spoon until completely melted. Add remaining truffle oil and salt and pepper, to taste.
5. Meanwhile, cook pasta according to package directions. Drain and add to cheese sauce.
6. Pour mac and cheese into prepared dish and top with the panko mixture. Cook until topping is lightly golden, 3-5 minutes. (Watch carefully for burning!) Top with green onions, if desired, and serve immediately.