Its an american staple...its cheesy, ooey gooey and the most coforting dish you can make. It is Mac and Cheese and it's everyone's favorite meal, whether you are 2 or 102. The only thing better than mac and cheese is mac and cheese with truffle! A small amount of good quality truffle oil can really amplify the flavors of a dish and make it taste and smell so luxurious, your guests are sure to be impressed. This recipe is not only simple, it is so creamy and flavorful you will never make that powdered stuff again!
1 Tablespoon vegetable oil
1 Lb Small Pasta (I use elbow macaroni)
1 Stick (8 tablespoons), melted
2 Cups Shredded Cheese Blend (I use the bag with Cheddar and Jack Cheese (not pepper jack just regular jack))
1 ¼ Cups Velveeta Cheese (use the block and cut into cubes)
2 Cups Half and Half
2 Large eggs beaten
¼ Teaspoon White Truffle Salt (or regular salt if you cant find truffle salt)
¼ Teaspoon Ground Black Pepper
1 Cup Plain Breadcrumbs (I use half plain breadcrumbs and half panko (Japanese breadcrumbs)
1 Tablespoon White Truffle Oil
Preheat the oven to 350F
Lightly butter a 2 ½ qt casserole dish or pyrex.
Bring a large pot of water to a boil and add the oil. Boil the pasta for 7 minutes, do not overcook. Drain the pasta then return to the pot.
Stir the melted butter and cheeses into the pot with the pasta.
In a separate bowl, stir together the eggs, salt, pepper and half and half.
Stir it quickly into the pasta and cheese, stirring continuously until completely combined.
Pour into the buttered dish.
In a small bowl stir the crumbs with the truffle oil and a pinch of salt and pepper.
Sprinkle the crumbs evenly over the top of the mac and cheese.
Bake the mac and cheese for 15 minutes and if the crumbs are not golden brown and crispy yet then place the dish under the broiler until crisp and golden.