Creamy pasta tossed in a three cheese sauce then seasoned with truffle salt. This three cheese truffle mac and cheese is absolutely delicious.
Happy Wednesday!
I cannot believe it’s already February!
It’s going to be another busy month! But February means there’s just two weeks left until I leave for my first cruise trip! I’ve been wanting to pack for awhile now, but I have no idea what to bring since I don’t know what the weather is like in Ensenada or on the cruise ship. I have a feeling I’m going to over pack.
Anyway, we’re already halfway through the week!
To get us through the rest of the week, I thought we could resort to some comfort food. Like this three cheese truffle mac and cheese.
Some days, I just want a heaping bowl of cheesy pasta. It’s simple, delicious, and the perfect indulgence.
Creamy with the smoky flavor of fontina, cheddar, and parmesan, then seasoned with black truffle mac and cheese, this pasta is the ultimate comfort food.
In a medium pot, boil water and cook the pasta according to the directions on the package until the pasta is al dente, about 6-8 minutes. Drain the pasta and run through cold water to prevent the pasta from continuing to cook and from sticking to each other.
In a medium sized bowl, whisk together milk and flour. Pour the mixture into a large nonstick skillet over low to medium heat. Use a spatula to stir to prevent the flour from clumping together. Add the shredded smoked fontina and shredded cheddar cheese. Stir until the cheese has completely melted. I used smoked fontina which adds a smoky barbeque taste to the mac and cheese. Sooo good.
Add the pasta to the sauce and toss until all the pasta is coated with the cheese sauce. Season the pasta with black truffle salt. If you don’t have black truffle salt, you can always use regular salt or garlic salt. I would recommend the garlic salt. =)
Top the mac and cheese with grated parmesan cheese and a pinch of fresh thyme.
Serve this three cheese truffle mac and cheese warm.
Enjoy!
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Creamy pasta tossed in a three cheese sauce then seasoned with truffle salt. This three cheese truffle mac and cheese is absolutely delicious.
Ingredients
- 1/2 pound uncooked elbow pasta
- 1/8 cup flour
- 3/4 cup milk
- 1 cup shredded smoked fontina cheese
- 1 cup shredded cheddar cheese
- 3/4 teaspoon truffle salt, more to taste
- 1/2 cup grated parmesan cheese
- pinch of fresh thyme leaves
Instructions
- In a medium pot, boil water and cook the pasta according to the directions on the package until the pasta is al dente, about 6-8 minutes. Drain the pasta and run through cold water to prevent the pasta from continuing to cook and from sticking to each other.
- In a medium sized bowl, whisk together milk and flour. Pour the mixture into a large nonstick skillet over low to medium heat. Use a spatula to stir to prevent the flour from clumping together. Add the shredded fontina and shredded cheddar cheese. Stir until the cheese has completely melted.
- Add the pasta to the sauce and toss until all the pasta is coated with the cheese sauce. Season the pasta with black truffle salt.
- Top the mac and cheese with grated parmesan cheese and a pinch of fresh thyme.
- Serve this three cheese truffle mac and cheese warm.
Notes
*if you don’t have truffle salt, you can substitute with regular salt or garlic salt
I want to try this recipe however your print button on this recipe does not work the link to print is a dead link
Hi Gayle! I reformatted the recipe layout. The print button should work now. Let me know if it still doesn’t work for you. Thanks!
The new print button worked like a charm thanks, I’ll be cheesy in no time 🙂 even though every one loves Mac and Cheese it too can get to be boring if you don’t put a new twist on meal time
I love a great mac and cheese and this one is definitely a keeper! Thank you for hosting FF this week Andrea!
Thanks, Julie!
What a lovely, delicious twist to the regular, mundane Mac n cheese! Thanks for bringing it here to Fiesta Friday!
Thanks, Suchitra!
Mmmm I love mac and cheese and this sounds AMAZING. I just happen to have truffle salt since one of my fiancé’s students gave a jar to him as a present. I don’t have mac and cheese too often, but the next time I make it, this is going to be the one I make!
I hope you’ll like it, Ai! I love my truffle salt. It’s expensive, but it lasts for a long time.
Omg… YUM!
Thanks, Jewels!
Oh, that looks like it would hit the spot. I think we forget that macaroni and cheese doesn’t have to come out of a box! Love your blog and the professional presentation. ~Ginene
Thanks, Ginene!
Now I’m super hungry!! This looks like the perfect comfort food. 😊
Thanks, Kate! Hope you like it if you get the chance to try it!