Hot Truff Mac and Cheese
Chef Alexa
6
25 minutes
35 minutes
Dinner
Revealing my secrets to the creamiest Mac and Cheese!
Ingredients
16 oz pasta
2 1/2 cups whole milk (hot)
1 cup cream (hot)
1 cup white cheddar + more for topping
1 cup smoked Gouda + more for topping
1 cup yellow cheddar + more for topping
1 cup Gruyère + more for topping
3 tbsp butter
3 tbsp flour
1 maggi onion and garlic bouillon
4 oz cream cheese (room temp)
2.5 tsp sodium citrate
1 tsp onion powder
1 tsp garlic powder
1 tsp Dijon
1 1/2 tbsp hot truff
salt and black pepper to taste
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1 cup panko
3 tbsp avocado oil
2 tbsp every ting scotchie
Directions
Melt the butter, add in the flour and cook until slightly browned, 2-3 minutes
Add in the cream cheese and bouillon, stir until just combined
Whisk in the hot milk a little at a time to prevent lumps
Let it thicken, whisking constantly for 3-4 minutes. (You want it to coat the back of your spoon)
Add in the heavy cream, Dijon, hot truff, garlic powder, onions powder
Lower the heat, add in the cheese and whisk until melted.
Add salt and pepper to taste
Cook the pasta in salted water, until al dente (I usually do it 1-2 minutes shy of the package instructions).
In a pan add the avocado oil, every ting scotchie, and the breadcrumbs, let it get lightly golden brown over medium low heat.
Add the pasta to a oiled baking dish, with 1/4 cup of the pasta water, and cheese sauce, stir well.
Sprinkle the pasta with more cheese and breadcrumbs
Bake in a 400F oven for 20-30 minutes.
Broil for the last 2-3 minutes until nice and golden.
