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White Truffle Macaroni & Cheese

A really good, but pretty simple, kicked-up mac n cheese.  The truffle oil makes the dish.

  • 1/4 c. butter
  • 1/4 c. arrowroot starch
  • 2 c. milk (we used 2%), warmed
  • 1 t. pepper
  • 1/2 t. cayenne
  • salt (to taste)
  • 3/4 c. fontina, shredded
  • 3/4 c. extra sharp cheddar, shredded
  • 3/4 c. gouda, shredded
  • 1/4 c. parmesan, grated
  • 1 package (16 oz.) dry GF noodles (we used penne)
  • 1-2 T. white truffle oil

 

  1. Preheat oven to 350*.
  2. Make a blonde roux with the butter and arrowroot starch.
  3. Pour the milk into the roux.  Add spices and mix well over low heat, stirring constantly for about 10 minutes.
  4. Meanwhile, cook noodles per package instructions and set aside.
  5. Add fontina, cheddar and gouda to the mixture and stir for 3-4 min.
  6. Combine cheese sauce with noodles in a 9×13 pan.  Sprinkle parmesan on top and bake for 15 minutes.
  7. Before serving, drizzle with white truffle oil.

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