Prep 30 mins
Cook 20 mins
A more grown-up version of a favorite dish. Nice as a side for Thanksgiving or Christmas. The truffle oil definitely makes it more expensive, but it's worth it.
- 226.79 g macaroni
- 4.92 ml truffle oil
- 2 slice bacon, cooked & minced
- 88.74 ml butter
- 1 onion, diced
- 78.07 ml all-purpose flour
- 354.88 ml milk
- 177.44 ml chicken broth
- 2.46 ml dried mustard
- 2.46 ml salt
- 2.46 ml pepper
- 118.29 ml white cheddar cheese, grated
- 118.29 ml gruyere, grated
- 59.14 ml parmesan cheese
- Preheat the oven to 350 degrees.
- Cook macaroni according to package directions.
- Toss macaroni with truffle oil & set aside.
- Melt the butter in a saucepan over medium heat. Add the onion & cook over medium heat for 5 minutes. Add the bacon & the flour, combine well & cook for 1 minute.
- Whisk in the milk & chicken broth, stirring continuously. Bring to a boil. When the mixture comes to a boil, take off the heat & stir in the mustard, salt, pepper & cheeses. Stir well until all the cheese melts & is well incorporated into the sauce.
- Mix together the sauce and the macaroni and pour into a greased baking dish.
- Bake at 350 for 20 minutes.
This recipe is absolutely divine. It's like the ambrosia of mac & cheese. This is great fun to make with kids - lots of stirring, assembly etc -- but adults love the results just as much. Superb. I never measure anything and I definitely upped both the bacon and the truffle oil.
I made this recipe for the My-3-Chefs Game (November 2009) and my theme was Mac nâ€™ Cheese. I prepared all 3 mac n' cheese recipes for a dinner group and had them review. This recipe was a favorite of 3 of my guests. It was really good, but, I will make it next time without the onion.