Servings: 9 | Calories: 764 |  Prep Time: 15 min | Cook Time: 30 min

Looking to put a gourmet twist on a classic comfort food? This Truffle Mac and Cheese combines creamy, cheesy goodness with a hint of elegance, perfect for a cozy winter meal or a fun weeknight dinner upgrade.

Ingredients

• 1 lb elbow macaroni , uncooked
• ¼ cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 3 1/4 cups milk , any kind
• 2 cups half and half
• 3 cups extra sharp white cheddar , shredded
• 2 cups Gruyere cheese , shredded
• 1 Tablespoon white truffle oil
• 1/2 cup freshly shredded parmesan cheese

Breadcrumb Topping:

• 1 cup breadcrumbs , or panko
• 2 Tablespoon butter , melted
• 1 Tablespoon white truffle oil

Instructions 

1. Preheat oven to 325 degrees F.

2. Cook the macaroni to al dente, according to package instructions. Drain and set aside. Shred cheeses and set aside.

3. Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper. Cook for 2 minutes.

4. Slowly add the milk and half and half, stirring constantly and bring to a simmer and simmer 1 minute. Remove from heat and stir in truffle oil, and then shredded cheddar and gruyere cheeses, stirring just until melted.

5. Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into a greased 9×13 baking dish. Sprinkle ¼ cup parmesan cheese over the top. Add remaining pasta and sprinkle with remaining parmesan cheese.

6. Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese.

7. Bake 15-20 minutes or until bubbly. Serve warm.

Notes

Make Ahead Instructions: Prepare the sauce, cook the noodles, and store both separately in the fridge 1 to 2 days ahead of time, until ready to combine and bake.

Freezing Instructions: Assemble recipe, but freeze before baking.  Allow to cool completely, cover well with plastic wrap and aluminum foil and freeze for 2-3 months.  Thaw completely before baking.