AuthorSheenaCategoryMac & CheeseDifficultyIntermediateSTEAKHOUSE STYLE MAC & CHEESE WITH TRUFFLE OIL
Who doesn’t love a creamy and decadent mac & cheese? Now, I warn you that this is not a skinny recipe!! However; we are all allowed to cheat around the holiday’s…right? So, I give you my special steakhouse style mac & cheese recipe that is full of flavor for everyone to love!! I know that it looks like a lot of ingredients; but I promise you that this dish is worth it! 5 different types of creamy cheeses and the truffle oil makes it decadent and delicious! Beware that once you make it…..you will have to make it over and over again!!
Ingredients:
Directions:
Pre-Heat oven to 350 degrees
In a large pot add butter, shallots and garlic. Let the shallots & garlic sweat until tender.
Whisk in flour until well blended and combined making a “roux”
Whisk in Chicken broth, packet of chicken bouillon and salt. Bring to boil & whisk until creamy
Add heavy cream, half & half, black pepper, paprika, chili powder, and nutmeg. Continue to whisk/mix until well blended and bring to boil.
Reduce heat and simmer for approximately 20 minutes until thick and creamy.
Fold in cheeses until well blended. Turn off heat
Add pasta and combine into cheese sauce.
Transfer to a baking dish.
Prepare the topping by mixing all the ingredients together and combine well. Place topping on top of the pasta.
Bake uncovered for 20 minutes until cheese is bubbly and topping is slightly browned.
****making it ahead? After placing the topping on the pasta cover; bring to room temp & cover and place in fridge for up to 5 days. Day that you want to cook Pre-Heat oven to 350 and bake covered for 30 minutes and then remove foil and bake uncovered for 20 minutes until top is browned & bubbly.
Nutrition:
0 servings
Ingredients
Directions
Pre-Heat oven to 350 degrees
In a large pot add butter, shallots and garlic. Let the shallots & garlic sweat until tender.
Whisk in flour until well blended and combined making a “roux”
Whisk in Chicken broth, packet of chicken bouillon and salt. Bring to boil & whisk until creamy
Add heavy cream, half & half, black pepper, paprika, chili powder, and nutmeg. Continue to whisk/mix until well blended and bring to boil.
Reduce heat and simmer for approximately 20 minutes until thick and creamy.
Fold in cheeses until well blended. Turn off heat
Add pasta and combine into cheese sauce.
Transfer to a baking dish.
Prepare the topping by mixing all the ingredients together and combine well. Place topping on top of the pasta.
Bake uncovered for 20 minutes until cheese is bubbly and topping is slightly browned.
****making it ahead? After placing the topping on the pasta cover; bring to room temp & cover and place in fridge for up to 5 days. Day that you want to cook Pre-Heat oven to 350 and bake covered for 30 minutes and then remove foil and bake uncovered for 20 minutes until top is browned & bubbly.