I’m extremely frugal, so in my eyes, wasting food is criminal. I always try to cook with ingredients already on hand, and this grilled cheese is a result of that. Using leftovers and items I needed to get rid of, I whipped up this cheesy and delectable grilled cheese. The caramelized onions stole the show, but the truffled fried potatoes came in a strong second. Of course, the gooey Gruyere cheese played its part, too!

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Ever since my last attempt at baked macaroni and cheese, I’ve wanted to give the dish another go. Though I was satisfied with the result, I knew I could do better. I was finally inspired to create a different recipe after tasting the white truffle oil and mushroom mac & cheese from Taste on Melrose (aka the best macaroni and cheese I’ve ever eaten). I had to recreate the pasta.

The conchiglie shells and truffle oil transform the average macaroni and cheese into a gourmet, grown-up dish. The shells guarantee gooey cheese upon every bite and the truffle oil adds a delicious dimension of flavor.

If you’ve gathered from previous posts, truffle oil is my current obsession. So, in my eyes, there’s no way this dish wouldn’t be a hit–and a hit it was. :)

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First good news of the day: FoodPornDaily featured my vanilla custard ice cream cake  on the homepage today! Go check it out. :)

Now on to today’s post. My mom lent me her can of white truffle oil last week (you can tell I’m a foodie when I got overly excited about this), and I couldn’t wait to use it. I didn’t have time to run to the market, so I whipped up this rigatoni pasta with a truffle oil cream sauce and ingredients already in the fridge–zucchini, tomatoes and goat cheese.

I normally would have chosen farfalle or penne, but since I was using what I already had, rigatoni it was. The pasta turned out absolutely delicious–but really, how can any recipe with truffle oil as an ingredient taste bad?

Happy Friday!

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