There’s nothing more satisfying than a bowl of everyone’s favorite comfort food: mac and cheese. For tonight’s dinner, we’re taking it up a notch to make our mac and cheese just a little more special. Cue, Truffle Spread.
Considered to be a culinary delicacy, truffles have a wonderfully distinctive and earthy flavor. We combined them with garlic, herbs and spices to enjoy as a spread on crostini, with cheese or served warm as a dip. And as a mac and cheese add-in, of course.
Truffle Mac and Cheese
- 1/2 pound uncooked pasta, such as penne or cavatappi
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 3/4 teaspoon salt
- Pepper to taste
- 1 1/2 cups whole milk
- 1/2 cup Gruyere cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1 Tablespoon Stonewall Kitchen Truffle Spread
- 1/2 cup panko bread crumbs
- 1/4 cup Parmesan cheese, grated
- 2 Tablespoons butter, melted
- 1 Tablespoon parsley, chopped
- Preheat oven to 400°F.
- For the macaroni and cheese, cook pasta according to package instructions in salted water. Drain and set aside.
- Melt butter over medium to medium-low heat in a skillet. Whisk in flour, salt and pepper and cook 3-4 minutes stirring continuously.
- Pour in milk slowly and bring to a low boil. Stir constantly until sauce begins to thicken. Reduce heat to low.
- Add cheeses and Truffle Spread. Stir until cheese melts. Add pasta and stir to coat.
- Place in a greased casserole dish.
- To make the crumb topping, combine the bread crumbs, Parmesan cheese, butter and parsley. Stir until uniformly mixed. Sprinkle crumb topping over macaroni and cheese.
- Bake for 20 minutes or until the cheese bubbles and the crumbs are golden brown.
Looking for other ways to enjoy Truffle Spread? Try some of our favorites: