Truffle Mac & Cheese

  • 5min
    prep time
  • 45min
    total time
  • 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 Recipe!

Ingredients
Directions
  • Step 1

    Bring a large pot of salted water to a 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.

  • Step 4

    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, continuing to stir often.

  • Step 5

    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 6

    While sauce is being made, cook pasta until al dente. Add drained, hot pasta directly to sauce. Stir and check seasoning. Serve immediately and enjoy!

Recipe By

Hosea Rosenberg

Exceptional foods must come from exceptional sources. The mission at Blackbelly is that food will always start with seasonal, local ingredients, and pasture raised sustainable animals. Award-winning Chef Hosea Rosenberg launched Blackbelly in Boulder, CO first as an esteemed catering business, food truck and farm in 2010. It has now evolved into a restaurant, butcher shop and market, today. Blackbelly is the only independent, whole animal butchery and in- house licensed charcuterie operation in Boulder, and has quickly been identified as a top dining destination in Colorado.

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