Next-Level Easy Mac n’ Cheese
For those under the impression that easy mac n’ cheese equates only to a last-resort dinner from a box, microwave school lunch in a cup, or vat of bland empty calories at the cafeteria, boy do I have some good news for you. This is “mac n’ cheese” like no other. The rich and creamy sauce is made with real black truffle, gouda, aged sharp white cheddar, fresh garlic, and a pinch of seasoning. This complex, deeply flavorful cheesy goodness clings to the elegant twists of casarecce pasta with crisp bacon and chives.
The base of the sauce is simply milk, half & half or cream, cornstarch, and the salty starchy pasta water deployed to reach the perfect consistency. Thus, not only can you feel good about every ingredient, but the recipe is also easy to keep on the lighter side while tasting super rich. Plus, you can sub any short pasta shape, including nutritious whole grain varieties, and choose a bacon that’s lean (such as turkey bacon) with just enough fat to crisp up.
Truffle Magic
I must warn you, though. Truffle makes things dangerously good. Get your hands on a good truffle cheese, and pretty soon you’ll be fighting your bank account to put it in every meal and snack you eat. Luckily, if the cheese is loaded up with hunks of real black truffle, a small amount goes a very long way. Try a truffle gouda, or an Italian semi-soft to hard variety (“____ al tartufo”). The more concentrated the truffle, the more you can shift the ratio of cheeses in the recipe to spare the precious (and pricey) truffle cheese.
Truffle Garlic Mac n' Cheese
Easy creamy stovetop mac n' cheese taken to the next level with the captivating, rich and complex flavors of real black truffle, aged cheddar, garlic, bacon, and a touch of secret seasonings. Wholesome and satisfying meal for any occasion.
Notes
*The more concentrated the cheese with real truffle, the more you can shift the ratio to use less truffle cheese and more aged cheddar.
Ingredients
- 2 slices bacon (such as Applegate Farms turkey bacon)
- 4 oz short or tube-shaped dry pasta (such as casarecce, elbows, or orecchiette)
- 1/2 cup milk/cream combo (such as 2 Tbsp half & half + 6 Tbsp 1% milk)
- 1.5 tsp cornstarch
- ~1/2 tsp salt for pasta water + fine sea salt to taste
- 1 tsp unsalted butter
- 1 clove garlic, finely minced
- sprinkle smoked paprika
- pinch dry ground mustard
- ground black pepper, to taste
- 1-2 Tbsp chopped fresh chives
- 1 oz cheese with truffle (such as truffle gouda or an Italian cheese "al tartufo"), freshly shredded*
- 1 oz aged sharp white cheddar, freshly shredded*
- reserved salted starchy pasta water
Instructions
- Cook the bacon on the stovetop over medium-low heat on each side until crisp. Set aside.
- Fill a small saucepan with 3-4 cups water plus ~1/2 tsp salt and bring to a boil. Cook pasta 7-9 minutes, or per instructions for al dente. Taste for chewy to al dente texture. Remove pan from heat. Pour excess pasta water (1/2 - 3/4 cup) into a measuring cup to reserve. Then drain pasta into a colander.
- Add butter to the saucepan over low-medium heat. Add garlic and cook 1-2 minutes, until fragrant. Be careful not to burn. Lower heat.
- Whisk milk/half&half/cream with cornstarch in a large measuring cup until completely smooth. Over low heat, very gradually pour this mixture into the saucepan with the garlic, stirring constantly. Bring to a light bubble, stirring frequently to avoid lumps. Continue cooking over low heat, stirring frequently, until thickened (3-4 minutes). Stir in a generous pinch of fine sea salt, a light sprinkle of smoked paprika, a small pinch of dry ground mustard, and ground black pepper. Adjust seasonings to taste.
- Stir in cooked pasta and cheeses, along with spoonfuls of reserved pasta water as needed. Cook over low heat 2-3 minutes longer to marry the flavors, stirring occasionally.
- Fold in torn bacon, chives, and some additional pasta water to hydrate as needed. Adjust salt and pepper again, to taste.
