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This is a game changer recipe. If you’re looking for a perfect, dacadent side, then this is it! Inspired by steakhouse-style macaroni & cheeses found all over– this rich, and creamy dish can be served with other steakhouse-style sides, or serve alone as a main dish. Talk about comfort food at its best. Enjoy!

Three-Cheese Truffled Mac & Cheese

Yield: 4:

Prep time: 30 minutes:
Total time: 60 minutes


New York White Cheddar| 3

Gruyere| 1/2 cup

Gouda| 1/2 cup

Unsalted Butter| 1 tablespoon

Flour| 2 tablespoons

Parsely| 2 tablespoons

Garlic| 1 clove

Elbow Macoroni| 1/2 cup

Truffle Oil| 2 tablespoons


Preheat oven to 375′. Shred cheeses before or while elbow noodles are boiling. Boil elbow noodles until al-dente–do not drain. Before draining noodles, keep about 1/2 cup of the pasta water. Coat noodles with olive oil, add noodles back in the same pot you boil them in. Add half of the shredded cheeses on noodles, and set aside the rest for the topping. Toss in garlic, and parsley into cheese mixture. Immediately add the milk stirring and increasing heat on stove to medium-high heat. Stir in flour and pasta water. Once pasta comes to a boil, turn down to a simmer. Stir until the sauce has thickened. Add in truffle oil to cheese mixture. Once thickened, turn off heat, and add macaroni cheese mixture to an au gratin pan or baking dish. Add remaining cheeses to create a topping and bake on 375′ until browned.

*The pasta water will thicken your sauce, and add a touch of richness to the macaroni & cheese.

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