Smoked Gouda and Truffle Oil Macaroni
We used Calivirgin White Truffle Oil
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
8-10 people
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Ingredients
- 1 pound spiral pasta cooked
- 12 ounces smoked gouda grated
- 2 cup mozzarella grated
- several teaspoons Calivirgin White Truffle Oil to taste
- 1 tablespoon Dijon Mustard
- 4 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- salt and pepper, to taste
- 1-2 cups panko crumbs
Ingredients
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Instructions
- Heat the oven to 350 degrees. Cook & cool the pasta. Drizzle about 1 tsp truffle oil on it & stir it in. Set aside. Warm the milk.
- In another pan, melt the butter over med-high heat & then add the flour. Whisk constantly & it should bet thick pretty fast. Heat it until it starts to turn a golden sandy color. Then, reserving ONE CUP of the milk to the side for later, add the remaining 3 cups of milk 1/2 cup at a time, whisking the whole time, until all the milk is incorporated & it is sorta thick – but still pourable.
- Whisk in the Dijon and a tsp of truffle oil. Taste it and decide whether you think it could use more truffle oil. Now add the smoked Gouda & the mozzarella. When the cheese is melted and incorporated, mix in the pasta. Taste it. Does it need more truffle oil? You decide but try to go light with it. Stir in last cup of milk if you feel it is needed for a wetter consistency.
- Treat a casserole pan or a bunch of ramekins with cooking spray and put the pasta in. Top with panko. Bake for about 30 minutes or until it is all melted and the panko is beginning to brown. Serve with additional truffle oil on the table so folks can add more if they like a heavy truffle flavor.
Recipe Notes
Recipe from Delightful Delicious Delovely