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White Cheddar Mac and Cheese with Truffle Oil

Ingredients

  • 12 oz. pkg. elbow macaroni*
  • 3/4 lb. white cheddar cheese crated
  • 3/4 c. parmesan cheese
  • 2 c. cream fraiche** make your own, it is so much cheaper
  • 1/2 c. cream or more, warmed if needed to thin
  • 4 oz. goat cheese
  • 1 tsp. truffle oil
  • salt and pepper to taste
  • Crumb Topping:
  • 3/4 c. Panko bread crumbs
  • 2 Tbsp. butter or olive oil
  • 1/3 c. Parmesan cheese
  • 1/2 tsp. truffle oil optional
  • 1 Tbsp. chopped fresh parsley

Instructions

  1. Butter a 8"x8" baking dish. Boil the macaroni in salted water until tender. (I would not do al dente because it will tend to absorb more of the moisture from the cheeses and creme fraiche.)
  2. Combine the warm macaroni with the grated white cheddar, creme fraiche, crumbled goat cheese, Parmesan, salt and pepper and truffle oil. If it seems too thick for you, stir in some of the warmed cream and put into buttered baking dish.
  3. For the topping, stir together the panko bread crumbs, Parmesan cheese, truffle oil and butter. Sprinkle top of Mac and Cheese with as much of the topping as you want.
  4. Put in 350° oven and bake until nice and brown and cheeses have melted about 20 minutes. If it starts to brown too much, either turn down the heat or cover with foil for awhile. Remove foil towards the end of baking to make sure crumbs have browned. Sprinkle with chopped parsley.