White Cheddar Truffle Mac and Cheese
This White Cheddar Truffle Mac and Cheese is super creamy and made on the stovetop with truffle oil, white cheddar and Swiss cheese.
Servings: 6 servings
Calories: 570kcal
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 3 cups 2% milk
- 1 lb macaroni
- 1 1/2 cups aged white cheddar cheese
- 1 cup Swiss cheese
- 1 tsp truffle oil
- 1/2 tsp salt
- 1/4 tsp pepper
Side dish idea: steamed broccoli
- 1 head broccoli, chopped into florets
Instructions
- Boil water in a large pot over high heat, then cook macaroni for 8-9 minutes until al dente. Drain and set aside.
- Meanwhile, fill a large bowl with water and add broccoli florets. Microwave for 8-10 minutes to steam broccoli side dish, then drain and set aside.
- In the same large pot you cooked the macaroni in, melt butter over medium heat. Add flour, whisking to combine well. Add milk 1 cup at a time, whisking vigorously to remove lumps and stirring until thickened.
- Add salt and pepper, cheeses and truffle oil, stirring well to combine. Stir in cooked pasta, then remove from heat. Serve with broccoli on the side if desired and enjoy!
Notes
Nutritional info does not include broccoli.
Add other toppings to this mac and cheese like bacon, garlic and fresh herbs.
Serve with a side of chicken breast or marinated steak.
Store the leftovers in the fridge for up to 5 days. Sprinkle some liquid over top then microwave for 2-3 minutes or reheat in a pot on the stovetop.
Freeze this recipe for up to 3 months. Reheat from frozen in the microwave or in the oven for 30-40 minutes at 375° F.
Nutrition
Calories: 570kcal | Carbohydrates: 65g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 497mg | Potassium: 379mg | Fiber: 2g | Sugar: 8g | Vitamin A: 670IU | Vitamin C: 1mg | Calcium: 505mg | Iron: 1mg