Truffle Mac and Cheese

Earthy truffle oil elevates this gourmet mac.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Gouda cheese
• 1/2 cup crumbled blue cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp truffle oil
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese (optional for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until golden.
4. Gradually whisk in the milk, making sure there are no lumps. Continue to cook until the sauce thickens, about 5-7 minutes.
5. Stir in garlic powder, onion powder, salt, and black pepper. Remove from heat.
6. Add the Monterey Jack, Gouda, and blue cheese to the sauce, stirring until melted and smooth.
7. Drizzle in the truffle oil and mix well.
8. Combine the cooked macaroni with the cheese sauce until well coated.
9. In a small bowl, mix the panko breadcrumbs with olive oil and, if using, Parmesan cheese.
10. Transfer the macaroni and cheese to a greased baking dish and evenly sprinkle the panko mixture on top.
11. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.