Truffle Mac and Cheese

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 pound dry pasta (rotini, cavatappi or elbows)

3 tablespoons butter

3 tablespoons all purpose flour

1 cup whole milk

2 cups heavy cream

1/2 teaspoon garlic powder

1 pound mozzarella cheese (shredded)

1 pound sharp white cheddar cheese (shredded)

1 teaspoon truffle zest:

salt (to taste)

pepper (to taste)

Directions

Preheat oven to 350°F.

Prepare the pasta according to the instructions on the package. Drain and set aside.

Melt the butter in a large, deep skillet over medium heat.

Once the butter is melted, whisk in the flour. Continue to cook, stirring constantly, until the flour just starts to lightly brown, about 1-2 minutes.

Whisk in the milk, breaking up any lumps of flour.

Stir in the heavy cream and garlic powder. Raise the heat slightly and continue to cook and stir until the sauce is thick and bubbly, about 2-3 minutes.

Turn off the heat and stir in all but about 1/2 cup of each of the mozzarella and cheddar cheeses until fully melted and well blended. Set the remaining cheeses aside.

Mix in 1 teaspoon of the truffle zest. Taste and add more, if desired. You can also season with salt and pepper, if needed.

Stir in the pasta until fully coated in the cheese sauce.

Transfer the mac and cheese to a large baking dish. Top evenly with the reserved shredded cheese.

Bake for 20-25 minutes, then place under the broiler for 1-2 minutes to brown the cheese on top, if desired.

Garnish with minced fresh parsley or chives, if desired. Serve hot.

Nutrition

• Calories: 881 kcal
• Total Fat: 60 g
• Saturated Fat: 35 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.2 g
• Cholesterol: 184 mg
• Sodium: 759 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 36 g