Caroline Contessa - Truffle Mac and Cheese

It seems like November just started but next week is Thanksgiving! The year has flown by and Christmas is just around the corner. I know some retail stores have had Christmas decor up since mid-October, but I’m just not ready! Before we go head first into Christmas, let’s respect the bird and do Thanksgiving first!

This Truffle Mac and Cheese is one of my Caroline Contessa faves. Whenever I make it for a dinner party, my friends rave about it. If you’re headed to family Thanksgiving or maybe Friendsgiving, and you don’t know what to bring, this is it! It’s fairly easy to make and totally yummy!

Truffle Mac and Cheese

  • 3 ounces white truffle butter
  • 1/2 cup all-purpose flour
  • 1 quart hot whole milk
  • 4 cups shredded Gouda
  • 3 cups sharp cheddar
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 pound Cavatappi pasta
  • 2 cups panko breadcrumbs
  • 3 tablespoons chopped fresh parsley

Start boiling the pasta so it will be ready when you’re done with the cheese mixture.

truffle mac and cheese

Melt the truffle butter in a large saucepan over medium-low heat. When melted, add in the flour and whisk to make a roux.

Once the roux is made, slowly whisk in the hot milk until the sauce is creamy. Take the pot off the heat and add the cheeses, salt & pepper and nutmeg and stir until the cheese melts.

Pour your cooked pasta into the yummy sauce. If you want, you can eat it just like that because it’s delish!

But if you want a more traditional mac and cheese, pour it into a casserole dish, add the panko breadcrumbs and bake at 350 for 30 minutes. The panko adds a nice texturizing crust.

I don’t have a final picture to show you because my friends devoured it before I could take one. Seriously, it’s that good!

No more stressing about what to bring for Thanksgiving. Now you can focus on your Black Friday shopping strategy!



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