ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Truffled Mac and Cheese

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 36 mins
Total time 44 mins
Yield Serves 6 (serving size: about 1 cup)
White truffle oil has an intense earthy flavor that wakes up ordinary mac and cheese. We also get extra flavor by steeping the milk with onion and bay leaf.

Ingredients

  • 2 1/4 cups 1% low-fat milk, divided
  • 2 cups sliced onion (about 1 medium)
  • 1 bay leaf
  • 12 ounces uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 cup (3 ounces) shredded fontina cheese
  • 1/2 cup (2 ounces) shredded Comte or Gruyere cheese
  • 1 1/2 teaspoons white truffle oil
  • 2 ounces French bread baguette, torn
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil

Nutrition Information

  • calories 418
  • fat 13.2 g
  • satfat 6.1 g
  • monofat 5.2 g
  • polyfat 1.1 g
  • protein 18.9 g
  • carbohydrate 55.2 g
  • fiber 2.1 g
  • cholesterol 33 mg
  • iron 2.4 mg
  • sodium 528 mg
  • calcium 325 mg

How to Make It

  1. Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.

  2. Cook pasta according to package directions; drain.

  3. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.

  4. Preheat broiler.

  5. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.