Is it possible to eat like a kid, but also an adult at the same time? Yes! Adult twists on kid’s classics are one of my favorite things to do in the kitchen. I firmly believe that you can dress anything up and Mac & Cheese is one of those dishes that allows you to explore many culinary avenues with a very simple base. Pasta. Cheese. For this recipe, I whipped out my bottle of Truffle Oil (expensive, but worth it) to make a decadently adult take on a classic… White Cheddar Truffle Mac & Cheese!! Basically, Truffle Oil can make anything sexy and I’m all for it. (Try it in your Thanksgiving mashed potatoes. You’re Welcome.)

Ingredient List:

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • 2 cup heavy cream
  • 2 cups shredded white cheddar
  • 1lb, fusilli pasta
  • salt & pepper to taste
  • 1 tsp dijon mustard
  • 1 drizzle Truffle Oil
Shredding your own block of Vermont White Cheddar is best, but pre-shredded will do just fine too!
These little 8oz Le Creuset Cocottes are the perfect way to serve this Mac & Cheese for dinner guests.

Preparation:

Step 1: Cook the Pasta
Cook pasta based on directions on the box or bag. I like to pull mine out a minute or two early — it will continue to cook in the cheese sauce later.

Step 2: Make the Roux
Put your large pot or dutch oven over medium-high heat. Add butter and allow to melt. Whisk in the flour until smooth. Reduce heat to medium and add milk, heavy cream, salt & pepper, and dijon mustard. Continue whisking. When the mixture begins to bubble, reduce heat to low and add in white cheddar until it’s melted.

Step 3: Make sexy magic
Add cooked pasta and drizzle with truffle oil. Stir until well combined with cheese sauce. Remove from heat and let thicken for 5 minutes or so. Top with more cracked pepper if you prefer.

My Products:

Love my recipes? Grab yourself or someone you love a copy of my cookbook Plant & Sea: A Pescatarian- Inspired Cookbook.
Create your own cookbook and make memories to be passed down from generation to generation with my Passed Down: Friends & Family Recipe Journal.