This is my go to mac and cheese recipe, I get requests to bring it everything thanksgiving and for some dinner parties. Definitely not a kid friendly recipe , this is adult mac and cheese.
I go to Trader Joes and purchase the smallest portion of TJ's Fontina, Grueye, Parmesan (already grated) cheeses. This will be enough for a double portion of the recipe. While I am there I grab a baguette to use as the topping. You can purchase truffle oil at wholefoods but if you are in a bind they sell truffle infused olive oil at Trader Joe's. I prefer to use Cavatappi pasta instead of the elbows, the grooves help the cheese stick to the noodles.
I then follow the recipe from here with double the portion of everything except the Truffle oil at the end. I still use only 1.5 tsp since I find it overpowering when using white trufle oil (if using truffle infused olive oil I will double the portion though).
When I go to reheat the recipe I drizzle some whole milk on top before covering with foil to prevent it from drying out.
really tasty and done in no time!Read More
This is a grown-up's mac and cheese. I used just 8oz. of elbows and it was a bit liquidy, but a few minutes' bake time would have cured that. It took longer than I expected to put together; next time I will just nuke the milk/onion mixture rather than taking 45+ minutes to heat it slooooowly over the stove. I love fontina and Gruyere, but the truffle oil definitely makes the dish; makes you want to stand over the stove and eat this stuff with a fork. I like the idea of lobster posted by another reviewer; mushrooms, spinach and other steakhouse-type add ins would also be worth trying, although with a dish like this less may be more. I served this just with roasted broccoli spears. Just 4 stars as 12oz. pasta would have been too much, but I would definitely make this again.Read More
Served at Easter..Everyone loved. Leftovers weren't bad either.Read More
I really liked this recipe. The truffle oil might have been a little too strong of a flavor for the kids but I thought it added a unique flavor. I agree, the onions and bay leaf added a lot of flavor to the dish. I'm not a fan of the texture of onions in my mac n cheese so it was nice to have the flavor without the onions. Will definitely make againRead More
Very tasty but a bit labor/time intense. I added lobster meat to it along with the truffle oil, yum! I'm sure whatever you add, it will be delish!Read More
So creamy and delicious! The onions and bay leaf gave the cream aromatic and savory flavor. Was looking for a recipe for truffle oil and used what I had at home. Didn't have fontina, so doubled the gruyere, used 2% milk and progresso bread crumbs in place of the french bread crumbs, rigatoni in place of macaroni. Served with salmon.Read More
It was delicious! I tried to make the Noodles & Co. truffle mac, with much success. The one detraction is that when I took it to table it wasn't hot. I'd suggest preheating the oven and letting it warm before you broil the top. What I changed: - I added shitake mushrooms to the first infusion step, and then later added them back in when adding the macaroni at the end. - Along with a bay leaf I used a 1.5" sprig of rosemary. Mmm. - I couldn't find truffle oil in the store (Wth?) so I used what I had: Truffle salt. I just eliminated the salt that the recipe calls for. I added 3/4 teaspoon right at the beginning to infuse the mushrooms with the truffle scent. Then at the end while I was melting the cheese, I added 1 more 1/4 teaspoon to make sure the flavor hadn't faded. It didn't taste over-salted. - I cut up french bread into small squares without a food processor. I think it tastes and looks better this way because you can see the chunks of bread. I didn't leave any over 1cm x 1cm.Read More
This is my new favorite mac and cheese recipe...SO GOOD! I used 4 oz. of fontina and 2 oz. smoked mozzarella instead of any of the gruyere. I love the earthiness white truffle lends to a dish so I felt the smokiness of the mozzarella and semi-sharp silkiness of the fontina would just make this dish outstanding, and it did! I will be making this again with the same cheese combination but next time I'll use a different pasta shape. I was worried about reheating because of the other reviews, so I reheated leftovers the next day topped with some medium cheddar covered over medium heat on the stove top, the dish reheated just fine, but still better right out of the oven of course.Read More
Absolutely amazing! Highly recommend! However, it should be noted that the leftovers were not nearly as good.Read More
turned out great - truffle oil was a nice touch. added diced honey-ham, corn, peas, kept the onions in, a little more garlic, and did a dutch cheese in place of the fontina. big hit with family!Read More
I was tentative, given the reviews. But I altered the recipe based on what we had in the fridge, and TADA! We came up with something popular and delicious. I made the following changes: halved the recipe, doubled the garlic, and used guyrere and Emmenthaler leftover from a fondue dinner.Read More
I was pretty optimistic but I really didn't care for this meal. Reheated it was even worse and was extremely oily. Will not be making again.Read More
I used 1 cup of grueyere and one cup off cheddar, as that is what i had on hand. Hubby loved it, not a hit with my 2 teenagers, who prefer a blue box version :/ chess sause would make a great fondue for adults.Read More
Very good, steeping the onion and bay leaf might seem like a pain in the behind but it's a worthy step.Read More
Very tasty. I did not have a broiler-safe dish, so used a metal pan. Loved the subtle truffle flavor.Read More