Truffle Mac and Cheese
INGREDIENTS
- 1/2 lb. dried cavatappi or elbow macaroni pasta (cooked according to instructions on box)
- 3 Tbsp. unsalted butter
- 3 cups whole milk
- 1/4 cup all-purpose flour
- 2 cups (8 oz.) Sargento® Artisan Blends Shredded Swiss Cheese
- 1/4 cup chopped fresh herbs (chives and rosemary)
- 1 to 2 tsp. White truffle oil or shaved black truffle
- Salt and freshly ground black pepper
DIRECTIONS
- 1
Add butter to a saucepan over medium heat until the butter begins to foam and bubble. Add the flour and stir for about 1 minute. Slowly pour in the milk, whisking continuously until all the milk has been incorporated and the sauce begins to thicken. Make sure that there are no lumps in the sauce. Pass the sauce through a fine sieve if needed. This process should take 5 to 7 minutes.
- 2
Remove the pan from the heat and add the cheese, mixing until it has completely melted. Add the fresh herbs and truffle oil. Season to taste, with salt and pepper. Add the cooked and still warm pasta to the cheese sauce. Divide evenly among 4 bowls and shave the black truffle over the pasta, if desired. Serve immediately.
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See Nutrition Facts
Amount Per Serving
Calories 617
Total Fat 28.0g
Saturated Fat 16.8g
Trans Fat 3.9g
Polyunsaturated Fat 0.8g
Cholesterol 88mg
Sodium 1178mg
Carbohydrates 61g
Protein 29g
Dietary Fiber 2g
Vitamin A 135%
Vitamin C 1%
Calcium 712%
Iron 1%
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