White Truffle Oil Mac and Cheese
This white truffle oil mac and cheese is made with Parmesan and fontina. The truffle oil's intense aroma and earthy flavors tastes delicious.
Ingredients
- 3 Cups heavy cream
- 9 Ounces dried short pasta (should yield about 4 1/2 cups cooked pasta)
- 3 Tablespoons white truffle oil
- salt (to taste)
- 8 Ounces fontina cheese (freshly grated)
- 8 Ounces Parmesan cheese (freshly grated)
- 3/4 cups panko bread crumbs
Optional
Directions
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Step 1
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| Put a large pot of water on to boil. Once boiling, add a liberal amount of salt and pasta; cook according to package instruction until al dente. Drain and set aside. |
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Step 2
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| While the pasta is boiling, butter a 9 by 13 inch baking dish. |
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Step 3
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| In a large saucepan, bring the cream to a boil over medium heat. Once it comes to a boil, cook for an additional 30 seconds. |
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Step 4
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| Add the pasta, truffle oil, and salt to the cream, and cook for an additional 2-3 minutes. |
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Step 5
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| Add both cheeses and stir until the cheese is just melted. If the consistency seems too thin, just add more cheese. If it seems too thick, add more cream. |
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Step 6
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| Pour the pasta mixture into the baking dish. Sprinkle the breadcrumbs evenly over the top. |
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Step 7
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| Broil until brown, about 2 minutes. |
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Step 8
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| Remove from oven. Top with the fresh rosemary. Serve and enjoy! |
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