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.

Ann Taylor Pittman
Recipe by Cooking Light January 2012

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Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
36 mins
total:
44 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook pasta according to package directions; drain.

  • 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

418 calories; fat 13.2g; saturated fat 6.1g; mono fat 5.2g; poly fat 1.1g; protein 18.9g; carbohydrates 55.2g; fiber 2.1g; cholesterol 33mg; iron 2.4mg; sodium 528mg; calcium 325mg.