So today I spent an hour exercising, and it somehow made cooking this dish justifiable. Your arteries and veins will hate you for it, but your tastebuds wouldn’t even think twice about giving you their firstborn.
Four Cheese Truffle Mac ‘n Cheese (Adapted from Allrecipes.com)
- 16 ounces uncooked elbow macaroni
- 6 oz shredded sharp Cheddar cheese
- 3 oz grated parmesan cheese
- 2 oz grated asiago cheese
- 1 oz grated fontina cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 cup bread crumbs
- 1 pinch paprika
- Black truffle oil to taste
Cook macaroni according to the package directions. Drain.
Mix all the cheeses together.
In a saucepan, melt butter (1) over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in 2/3 cheeses, and cook over low heat until cheese is melted and the sauce is a little thick add about 2 teaspoon of truffle oil or however much you want. Put macaroni in large casserole dish (I used an oven-safe large skillet,) and pour sauce over macaroni. Stir well.
Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Top the macaroni with the rest of the cheese then Spread the crumb over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.