Truffle Mac & Cheese

Truffle Mac & Cheese
Print Recipe
A decadent take on a classic. The earthy flavour of the truffle oil makes this mac & cheese a family favourite!
Truffle Mac & Cheese
Print Recipe
A decadent take on a classic. The earthy flavour of the truffle oil makes this mac & cheese a family favourite!
Servings Prep Time Cook Time
6people for an entree, 10 people as a side dish 15minutes 30minutes
Servings Prep Time
6people for an entree, 10 people as a side dish 15minutes
Cook Time
30minutes
Ingredients
  • 3 tbsp Frescolio Black Truffle Infused EVOO divided
  • 1 1/2 tbsp flour
  • 1 3/4 cup milk divided
  • 3 green onions sliced
  • 1/4 cup mushrooms sliced
  • 1 cup fontina cheese grated
  • 1/2 cup parmesan cheese grated
  • 1/4 cup goat cheese
  • 3 cups macaroni
  • 4 or 5 sliced bacon fried crisp, patted dry and cut into small pieces
  • 1/2 tsp salt
  • pepper, to taste
  • fresh parsley, to taste chopped
Servings: people for an entree, 10 people as a side dish
Units:
Ingredients
  • 3 tbsp Frescolio Black Truffle Infused EVOO divided
  • 1 1/2 tbsp flour
  • 1 3/4 cup milk divided
  • 3 green onions sliced
  • 1/4 cup mushrooms sliced
  • 1 cup fontina cheese grated
  • 1/2 cup parmesan cheese grated
  • 1/4 cup goat cheese
  • 3 cups macaroni
  • 4 or 5 sliced bacon fried crisp, patted dry and cut into small pieces
  • 1/2 tsp salt
  • pepper, to taste
  • fresh parsley, to taste chopped
Servings: people for an entree, 10 people as a side dish
Units:
Instructions
  1. Heat a large pot of water and 2 tablespoons salt to boiling point. Turn off the heat once boiling.
  2. Meanwhile, fry the bacon to crisp, remove, and pat dry with paper towel. Remove most of the drippings from the pan, leaving about 1 tablespoon. Fry the green onions until tender crisp. Remove the green onions and reserve with the bacon.
  3. Heat 1 tablespoon of the truffle oil over medium heat in a deep fry pan or stock pot. Add ½ cup of the milk and bring almost to a boil. Meanwhile, put the flour in a cup and add ½ cup milk, stirring to make a paste. Gradually stir the paste into the hot milk, stirring constantly. Slowly stir in the remaining ¾ cup milk and heat to the boiling point, stirring frequently. Add 1 tablespoon truffle oil and mushrooms and cook for 5 minutes until the mushrooms are soft.
  4. Return the water to boiling point and add the pasta. Stir and cook until al dente.
  5. While the pasta is cooking, stir in the cheeses in small amounts, stirring and melting as you go. Season with salt and pepper to taste. Once the cheese is melted, add reserved bacon and green onions. Return the sauce to almost boiling and keep warm until the pasta is ready. Once the pasta is cooked, remove 2 cups of the pasta water in a glass measuring cup then drain and add the pasta to the sauce. Toss with the last 1 tablespoon truffle oil. Serve immediately, garnished with fresh chopped parsley.
Recipe Notes

Tip: Use the reserved pasta water to add moisture to the Mac & Cheese if you are reheating the leftovers.

This recipe uses Frescolio's Black Truffle Infused EVOO. For a different taste, you could try either of the following EVOOs: