For my birthday this past week, my mom and I made one of my favorite dishes. It was the perfect birthday lunch! Creamy, cheesy, and delicious truffle mac & cheese!
When walking in downtown Princeton this past winter, my family and I discovered this speciality oil and vinegar shop that made delicious different kinds of oils and vinegars! We tried the truffle oil with some bread and we just knew we had to get it to make this mac & cheese as well as some other dishes! The inspiration for making this dish was from my favorite restaurant, Ocean’s Club, which makes the most amazing truffle mac & cheese 🙂
I made the mac & cheese with rigatoni pasta actually and then used Mexican and parmesan cheese because that is what I had at home! Both of these cheeses can be replaced with mozzarella or cheddar cheese! Here are all the ingredients I used:
- 1 box rigatoni pasta (or any other type of pasta)
- 2 cups milk (2% or whole)
- 1 cup shredded Mexican cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon pepper
- 1/2 teaspoon chilli powder
- 2 teaspoons Italian seasoning
- 2 tablespoons butter
- 1 tablespoon flour
- 1 teaspoon truffle oil
First you will need to cook the pasta. My mom just got this InstantPot which cooks pasta within 5 minutes so we cooked it in there with some water. If you don’t have a cooker like this though, just boil some water and cook the pasta in there for 8-11 minutes.
Next, begin to make the roux by melting some butter in a medium sized pan at low-medium heat. Then, add the flour and whisk them together until the flour cooks (about 1-2 minutes)
Once the roux has cooked, add in the milk and start whisking those together!
After that you will want to add in both of the cheeses, or however many you decide to add in. Turn it up to medium heat and continue whisking it all together so that the bottom of the sauce does not burn. It takes awhile for the cheese to melt so be patient!
As the sauce continues to thicken, add in all the spices (pepper, Italian seasoning, and chili powder) to make it more flavorful!
After about 10-15 minutes of whisking and heating, the sauce should thicken significantly!
Drain your pasta and keep it in your serving bowl before you pour the cheese sauce over it.
Pour the cheese sauce over the cooked rigatoni and stir with two large spoons. You can practically hear the creaminess of the pasta when you mix it all together 🙂
Once the pasta and sauce is all mixed together, drizzle a little bit of truffle oil on top; be careful, the oil is very strong and pungent!
Yum, this was the perfect meal to enjoy on my birthday!