Ingredients and Weight:
- 1 pound elbow macaroni
- 8 ounces sharp cheddar cheese, grated
- 8 ounces Monterey Jack cheese, grated
- 8 ounces Gruyere cheese, grated
- 8 ounces fontina cheese, grated
- 1/2 cup butter, melted
- 1/2 cup all-purpose flour
- 3 cups milk
- 1/4 cup truffle oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy-Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Remove from heat and stir in truffle oil, salt, and pepper.
- In a large bowl, combine cooked macaroni, cheese, and sauce. Mix well until fully coated.
- Transfer to a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and golden brown.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 500
- Protein: 20g
- Fat: 30g
- Carbohydrates: 35g
Dish Characteristics:
- Rich and creamy with a blend of four cheeses
- Delicate truffle flavor
- Comforting and indulgent
- Perfect for special occasions or everyday meals
User Comments:
- "This macaroni and cheese is the best I've ever had! The truffle oil gives it an amazing flavor."
- "I loved the combination of cheeses. It was so creamy and satisfying."
- "This dish was so easy to make and my guests absolutely raved about it."
- "I made this for my mother's birthday and she said it was the best meal she'd had in years."
- "The truffle oil really elevates this dish to a whole new level."
Special Precautions and Tips:
- Use high-quality cheese for the best flavor.
- Don't overcook the macaroni or it will become mushy.
- Let the macaroni stand for a few minutes before serving to allow it to thicken.
- If you don't have truffle oil, you can use a few drops of truffle extract instead.
