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Easy and Lux Stovetop Mac and Cheese with Truffles and Mustard
serves 8

 

Easy and Lux Stovetop Mac and Cheese with TrufflesINGREDIENTS

  • 2 lbs mezze rigatoni rigati
  • 2 tbs unsalted butter
  • 2 tbs all-purpose flour
  • 2 cups milk
  • ½ lb grated sharp white cheddar cheese
  • ¾ cup finely grated Pecorino Romano
  • 1 tbs Maille Black Truffle and Chablis Mustard (NOTE: if you do not have truffle mustard, just use regular Dijon mustard and if you like, replace the butter in this recipe with black truffle butter)
  • 1 cup half and half

CRISPY TRUFFLE BREADCRUMBS

  • 2 tbs unsalted butter
  • ¾ cup panko breadcrumbs
  • ¼ cup finely grated Pecorino Romano
  • 2 tbs finely chopped flat leaf parsley
  • 1 tbs truffle oil

METHOD

Boil the pasta to al dente (follow package instructions) in salted water. Drain.

In the same pot, melt the butter. Whisk in the flour. Cook over medium heat until bubbling – 1 – 2 minutes. Whisk in the milk. Cook until sauce coats the back of a spoon. Whisk in cheeses and mustard and half and half. Taste for seasoning and salt as needed.

Meanwhile, make the breadcrumbs. In a small skillet, melt the butter. Add the breadcrumbs and cheese and season with salt. Toast for about 5 – 7 minutes, until the panko is golden. Take off the heat and let cool.

Toss the pasta with the cheese sauce. If it’s really thick, thin out with more milk as needed.

Finish the breadcrumbs by mixing in the parsley and truffle oil.

Serve a big bowl of hot, oozing pasta, and top with the crunchy crumbs.

 

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