What’s better than a heaping bowl of homemade macaroni and cheese? A big heaping bowl of homemade macaroni and cheese, drizzled with Queen Creek Olive Mill’s White Truffle Oil, That’s what. One smell of this seductive oil will send you right into cheesy heaven. And a little bit goes a long way with this magical bottle, so you can make this time and time again, keeping your guests and your taste buds happy.
Truffle Oil Macaroni and Cheese
- 16 oz. of your favorite pasta noodle
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1 cup freshly shredded gruyere cheese
- 1 cup freshly shredded sharp white cheddar cheese
- freshly ground black pepper to taste
- 2 tsp. Queen Creek Olive Mill white truffle oil
Cook your pasta noodles according to the package directions. Once cooked, drain and return to pot. Drizzle with 1 tsp. truffle oil to keep them from sticking and also to absorb some flavor.
Meanwhile, heat the butter in a medium pot over medium-high heat. Once melted, whisk in the flour and continue to whisk for 1-3 minutes, until the flour is completely absorbed into the butter. Continue to whisk as you add in the milk and the heavy cream in a slow, but steady stream. Allow the mixture to come to a simmer, still whisking, helping the mixture to thicken and working out any lumps from the flour.
Once the milk mixture is heated and thickened slightly, add in the cheeses, 1 cup at a time, whisking to melt. Once the cheese is completely melted, season with freshly ground black pepper and pour over the cooked pasta noodles. Toss to coat the noodles in the cheese sauce. Spoon the macaroni into individual serving bowls and drizzle some more truffle oil on top. A little oil will go a long way in terms of flavor.