Creamy, rich Truffle Mac and Cheese is a fancy spin on the ultimate comfort food. If you've never tasted this awesomeness, you've been missing out and I can not recommend it highly enough.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 440kcal
Ingredients
8ouncessmall shell pasta or elbows
1tablespoonkosher salt
1tablespoonlight flavored olive oil
2teaspoonsbutter
1small shallot, finely minced
½cupdry white wine, I use pinot grigio or pinto gris
1cupheavy cream
½cupshredded San Joaquin gold cheese, or Parmesan if unavailable
2-3ouncestruffle oil, Urbani brand is recommended
Instructions
Cook pasta in boiling water with salt and oil. Drain immediately when it reaches al dente (tender, but still firm when bitten) and rinse with cold water until completely cooled.
Melt butter in an 8-cup size saucepan. Add the shallot and cook for five minutes over medium-low heat. Add wine to the pan and cook until absorbed. (There will be wet shallots in the pan, but most of the liquid should be gone.) Stir in heavy cream and bring to a simmer.
Add cheese, turn off the heat and stir until melted. Whisk in 1-2 ounces of truffle oil. Taste the sauce, and adjust as needed. Add the cooled pasta to the sauce and stir to coat. Serve immediately.
Notes
The key to using truffle oil is tasting it along the way. I recommend starting with 1 ounce and gradually adding more, until you find the perfect amount for your tastes. Two of my boys and my husband like it best with just 2 ounces and my oldest and I enjoy it with the full 3 ounces of truffle oil.