I’ve finally mastered homemade mac and cheese (bold statement, I know). Though I’m a sucker for Kraft blue box, it can’t touch the pasta made from scratch. I kept this recipe relatively simple, only adding crispy prosciutto and fresh parsley. But if you’re looking for something more gourmet, give this recipe a try–four-cheese, white truffle oil and mushroom mac and cheese. Yes, it’s as decadent and rich as it sounds.
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. :)
I’ve had an urge to make homemade macaroni and cheese for a while and finally decided to make it for my family last night. I cooked the macaroni in small ramekins so that everyone had his/her own personal dish.
Saliva flooded my mouth during the cooking process, as the rich aroma of garlic from the bread crumbs wafted through the kitchen. The soft elbow noodles absorbed the creamy cheese sauce, providing a burst of flavor after biting down on each noodle. Baking the macaroni provided the perfect amount of crunch from the garlic and parsley bread crumbs sprinkled on top.
Since I did not want to make a trip to the market, I used the cheeses already in my fridge. I used Gruyère, cheddar, mozzarella and another white cheese. Unfortunately, I do not know the type of white cheese, since it was left over from a cheese platter—tasted great though!