I am addicted to Truffle Oil. There I said it. I like it on everything- grilled cheese, popcorn, eggs, pasta, you name it and it tastes better with truffle oil drizzled over it. I do prefer white truffle oil to black truffle oil. Don’t know why but I do.
Mac and Cheese is the perfect vehicle for Truffle Oil. This dish will knock your socks off. Freaking Amazing. The original mac and cheese is a family favorite that my mom always made and we grew up eating. I made a few changes to it, mainly added a few different cheeses and truffle oil. Think old school mac and cheese. But cheesier, gooier, and with more flavor. You could easily use any cheeses you like but these 3 work really well together. This the mac and cheese we served on Thanksgiving.
You can find truffle oil and Truffle salt most places but I will say if you can score it at Homegoods it is usually way cheaper. Also right now Trader Joe’s has a really good Truffle Salt. You can also order on Amazon as well.
T R U F F L E D M A C A N D C H E E S E
-1 8oz box Fussili pasta or elbow macaroni cooked
-2 cups cottage cheese (not the reduced fat kind, full fat is best)
-1 8oz carton sour cream
-1 egg slightly beaten
– 1/4 tsp salt
– 1/4 teaspoon pepper
-1 cup shredded sharp cheddar cheese
– 1 cup shredded Gouda
– 1/2 cup shredded Parmesan
– Truffle oil
Drain and Rinse pasta. Immediately after draining toss the noodles with a generous amount of truffle oil (approx 3-4 tablespoons) and set aside. Blend cottage cheese, sour cream. egg, salt, and 3 cheeses. Sprinkle with salt. Stir in macaroni. Spoon into lightly greased baking dish. Drizzle top with more Truffle oil. Bake at 350 degrees 30-40 minutes or until bubbly.
**side note- sometimes I add even more cheese than it calls for. I love lots of cheese**