truffled mac & cheese

let's talk for a minute about comfort food.
is there anything better than a cozy night at home
or a great happy hour with mac & cheese?
i don't think so.

i found this recipe in my january cooking light.

truffle oil??? yes please!

this was the perfect addition to our sunday night.
i paired this with a healthy minestrone soup.
 and it was AMAZING.

(confession: i woke up in the middle of the night
dreaming i could smell this baking downstairs!)

this has crowd pleaser written all over it.

 

ingredients

1% low-fat milk, divided

2 cups sliced onion (about 1 medium)

1 bay leaf

12 ounces uncooked macaroni

2 tablespoons flour

3/4 teaspoon kosher salt

3/4 cup shredded fontina cheese

1/2 cup shredded gruyere cheese

1 1/2 teaspoons white truffle oil

2 ounces panko

2 tablespoons grated fresh parmesan cheese

2 garlic cloves

1 tablespoon olive oil

directions

1. heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan

until tiny bubbles start to form (do not boil)

cover and remove from heat. let stand 15 minutes.

2. cook pasta according to package directions; drain.

3. strain milk mixture through a colander over a bowl; discard solids.

return milk to saucepan over medium heat.

4. combine remaining 1/2 cup milk and flour in a small bowl,

stirring with a whisk until well blended.

gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk.

bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly.

remove from heat; let stand 6 minutes.

5, gradually add fontina and gruyere cheeses, stirring until cheeses melt.

stir in pasta and truffle oil.

6. spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.

7. preheat broiler.

8. place panko, parmesan cheese, and garlic in a food processor;

process until coarse crumbs form.

drizzle with olive oil; pulse until fine crumbs form.

sprinkle breadcrumb mixture over pasta.

9. place dish on middle rack in oven; broil 2 minutes or until golden brown.

10. ENJOY!