Over the weekend, I hosted my annual Galentine's party with all of my girlfriends! The night before, I started to prep the food and posted a pic of my truffle Mac n cheese....holy messages! I think every single person who saw it asked for the recipe. I will admit...it's a showstopper!
So...without further ado....here you go!
*I doubled the recipe to serve 12 people, but had a ton of leftovers!
- 3 tablespoons butter
- 4 garlic cloves, minced
- 3 tablespoons flour
- 3 cups half-and-half (you can also use heavy whipping cream)
- 2 oz gorgonzola cheese, crumbled
- 2 oz goat cheese, crumbled
- 8 oz Fontina cheese, grated (I buy a block of Fontina and grate it myself)
- 4 oz parmesan cheese, grated (I use the tube of grated parmesan)
- 1 box of cavatappi pasta (These are my favorite noodles, but I can never find them in store, so I always order them from Amazon)
- 3 teaspoons truffle oil (ordered on Amazon)
- 2 tablespoons black truffle butter (ordered on Amazon - not easy to find in store)
- 1 cup Panko breadcrumbs
- Bring a large pot of water to a boil and preheat the oven to 375°F.
- Coat a 9 x 13-in baking dish w/ cooking spray.
- Melt the butter in a large saucepan. Add in minced garlic and cook for about a minute.
- Slowly whisk in flour to create a rue and cook until lightly golden.
- Whisk in the half-and-half/whipping cream and bring to a simmer.
- Whisk frequently and cook over medium heat until thickened.
- Cook the pasta for 6 minutes (very el dente). Drain.
- Add in all of the cheeses to the sauce and whisk until melted.
- Drizzle in truffle oil & whisk.
- Toss the pasta with the cheese sauce and then transfer to the buttered baking dish.
- Melt the truffle butter in a small saucepan and season with salt.
- Toss the panko breadcrumbs in the melted butter and then spread in an even layer over the mac and cheese.
- Bake for 20-25 minutes or until the top is golden and the cheesy is bubbly.