Macaroni and cheese is a comfort food everyone loves. I am a cheese lover who eats anything with cheese. This recipe can be considered gourmet as compared to the classic mac and cheese, but I assure you that it is definitely awesome. If you don’t have the specified cheeses available or you find them expensive, you can use any type of cheese you want. There are also grated 3 cheese value packs sold in supermarkets.
The truffle oil can be expensive, but it is a good investment. You can add it to other casseroles, vegetable dishes and mashed potatoes to make them tastier. Some even use it as a dip for French fries and according to them it is addicting.
1 lb macaroni pasta
4 tablespoons butter
2 tablespoons flour
2 tablespoons heavy cream
2 cups milk
2 egg yolks
2 cups Gouda cheese, grated
2 cups Gruyère cheese, grated
2 cups Cheddar cheese, grated
1 cup Parmesan cheese, grated
3 tablespoons truffle oil
Nutmeg, salt and pepper to taste
Preheat the oven at 450F.
In a pot of boiling water with oil and salt, cook the macaroni according to package instructions or until al dente. Drain and set it aside.
To make the mornay sauce, melt the butter in a large saucepan under medium heat. Stir in the flour and cook for 2-3 minutes. Slowly pour in the milk and stir often until the sauce starts to thicken.
In a small bowl, combine the egg yolks and a tablespoon of heavy cream. Mix well and Set aside.
Set aside 1/3 of the cheeses for later. Slowly add the rest of the cheese into the mornay mixture. Keep it under low heat and stir occasionally until all the cheese melt. After, turn off the heat and slowly fold in the egg and cream mixture. Add another tablespoon of heavy cream. Continue to mix until the ingredients blend together. Turn on the heat to low and continue to cook until you reach desired thickness. Stir occasionally. Season it with nutmeg, salt and pepper.
Combine the sauce, pasta and truffle oil. Mix it well and make sure the macaroni is coated in the cheese sauce. Transfer it to a baking pan or casserole dish. Top it with Gruyère, Gouda, Cheddar and Parmesan (in order). Cover it in foil and bake for 15-20 minutes. Remove the foil and bake for another 5 minutes or until the cheese turns brown.
Remove from the oven and let it stand for 5 minutes before serving.
Photo Courtesy Of: hildgrim