Truffle Mac & Cheese

  • 45
    min prep
  • 45
    min total
  • 4
    Servings

Think of this as haute mac & cheese, thanks to truffle oil, Tillamook Cheese and macaroni’s more elegant cousin, cavatappi. Thick, creamy and rich. Go ahead, let those tastebuds put on airs.

"Who doesn’t love mac & cheese?! This takes the classic to a whole new level with truffle oil! I debuted this dish on a New Years Eve menu years ago and offer it whenever a special occasion presents itself." - Hosea Rosenberg of Blackbelly Catering

Let's Make This!

Ingredients
Directions
  • Step 1

    Bring a large pot of salted water to boil.

  • Step 2

    In a medium pot, melt Tillamook Unsalted Butter.

  • Step 3

    Add flour and stir continuously over medium heat for about 5 minutes. Gradually whisk in milk and cream until incorporated. Stirring often, bring to simmer. Mixture should thicken as it heats. Allow to simmer for about 5 minutes, stirring often. A little at a time, stir in grated cheese, until completely melted. Take off heat. Stir in truffle oil and season with salt and pepper.

  • Step 4

    While sauce is being made, cook pasta until al dente. Add drained, hot pasta directly to sauce. Stir and check seasoning. Serve immediately or transfer to ramekins and save for a later date.

Recipe By

Hosea Rosenberg

Chef Hosea and mixologist James Lee’s mobile catering company provides 5-star quality for any occasion, at any location. Named after Blackbelly Sheep native to Barbados, which are considered a culinary delicacy, many ingredients are sourced from local Blackbelly Farm.

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