My family and I love a good mac and cheese, but as of recently we have gotten hooked on the Mac and Cheese at Henry’s in Palm Beach. This creamy truffle mac and cheese is my take on their’s and it is our new family favorite at home. It is ridiculously easy to make and will leave you feeling like you’ve just dined at a five star restaurant. We hope you enjoy this comforting dish as much as we do.
Ingredients
- 1 lb elbow macaroni , uncooked
- ¼ cup butter
- 1 Tbsp flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 3 1/4 cups milk , any kind
- 1 cups heavy cream
- 3 cups extra sharp white cheddar , shredded
- 2 cups Gruyere cheese , shredded
- 1 Tablespoon white truffle oil
- 1/2 cup freshly shredded parmesan cheese
Breadcrumb Topping:
- 1 cup breadcrumbs , or panko
- 2 Tablespoon butter , melted
- 1 Tablespoon white truffle oil
Prepare
- First, preheat oven to 325 degrees F.
- Cook the orecchiette to al dente, according to package instructions. Drain, reserving 1 cup of water and set aside. Shred cheeses and set aside.
- Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper. Cook for 2 minutes.
- Slowly add the milk and heavy cream, stirring constantly and bring to a simmer and simmer 1 minute. Remove from heat and stir in truffle oil, and then shredded cheddar and gruyere cheeses, stirring just until melted.
- Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into a greased 9×13 baking dish. Sprinkle ¼ cup parmesan cheese over the top. Add remaining pasta and sprinkle with remaining parmesan cheese.
- Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese.
- Bake 15-20 minutes or until bubbly. Serve warm.
