White Cheddar Truffle Mac & Cheese

📸 by Ask Chef Dennis

A creamy white cheddar sauce with a touch of earthy truffle oil makes this the ultimate comfort food.

INGREDIENTS

• 2-3 tablespoons White Truffle Extra Virgin Olive Oil
• 1 pound pasta
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup Half & Half or light cream
• 12 ounces white cheddar cheese – extra sharp shredded
• 4 ounces cream cheese
• 2 ounces Romano cheese grated or grated parmesan cheese
• 1/2 tsp paprika
• 2 tbsp red bell pepper finely diced
• 2 tbsp Italian parsley chopped
• 1 cup panko breadcrumbs

DIRECTIONS:

1. Preheat oven to 375. Butter a 9×12 baking dish, set aside.
2. Cook pasta to al dente, according to package instructions. Set aside until needed.
3. Add four tablespoons of unsalted butter to a medium saucepan over medium heat to melt the butter.
4. When the butter is melted, add the flour to the pan and whisk together. Allow the mixture to cook over medium-low heat for 2-3 minutes whisking during the process. This is your roux, don’t let it burn.
5. Heat the milk until almost boiling, then gradually pour the milk into the roux while whisking. This needs to be done slowly to keep the sauce from being lumpy.
6. When the milk has been incorporated into the roux, add the half and half, paprika, salt, and pepper. Whisk to combine.
7. Add the cream cheese to the cheese sauce. Whisk until it’s completely blended.
8. Add in the grated Romano and ⅓ of the shredded white cheddar cheese to the sauce. Whisk until the cheese has been fully incorporated into the cheese sauce.
9. Add the remaining cheddar ⅓ at a time and whisk until fully incorporated.
10. Add 1-2 tablespoons of White Truffle Extra Virgin Olive Oil to the cheese sauce. Use more or less depending on how prominent you want the truffle flavor. Whisk until fully incorporated.
11. Add the red pepper and half of the parsley to the sauce.
12. Add the cooked pasta to the sauce and stir to fully coat pasta with cheese sauce.
13. Pour noodles into the prepared baking dish. Top with panko breadcrumbs.
14. Drizzle the remaining truffle oil over the breadcrumbs.
15. Bake in the preheated oven for about 35 minutes, until golden brown and bubbly.
16. Remove from oven and allow to sit for about five minutes before serving. Top with the rest of the chopped parsley.