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!
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. :)
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?