- 1 pound short pasta (shells, macaroni, fusilli, or penne)
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 ¾ cups milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 12 ounces sharp white cheddar cheese, grated
- 2 teaspoons natural truffle oil (avoid synthetic truffle oil or use 1 teaspoon)
- 1/2 teaspoon kosher salt
- 1/2 cup panko or Italian breadcrumbs, optional
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente (cook until just tender but still a bit firm). Drain the pasta and add to the cheese sauce once it is ready (if the pasta finishes first, toss it with a bit of olive oil to prevent sticking).
- Make the cheese sauce: In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for several minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the milk very slowly, whisking constantly until the mixture is completely smooth, then adding more milk. Add the onion powder and garlic powder and continue cooking on medium low heat for 4 minutes until slightly thickened. Turn the heat to low then add the grated cheddar cheese (in a few handfuls at a time) and keep stirring until it is melted and a smooth, thick sauce forms. Stir in the truffle oil and remove from the heat.
- Finish the dish: Add the cooked and drained pasta to cheese sauce. Season with 1/2 teaspoon kosher salt and stir to combine.
- Broil: If desired, top with panko or Italian breadcrumbs and broil broil it for 1 to 2 minutes until lightly browned, turning the pan to even out the browning as necessary. Serve immediately. (Leftovers save refrigerated, but the truffle flavor does diminish over time. To reheat, heat on the stovetop with a splash of milk, and add a drop of truffle oil and/or salt to revive the flavors.)
- Category: Main dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: Truffle mac and cheese