It’s about that time of year where the fun, exciting aspects of winter start to fade (as well as any remaining elements of a tan) and you are left with cabin fever and dirty snowbanks. I find to get past the mid-winter blues, an ultimate comfort food is sometimes necessary. Mac and Cheese is my classic comfort food and what we would always beg my Grandma to make, no matter what time of year. Although my Grandma sticks to her classic recipe (in classic grandma fashion), I’ve tried many variations over the years. Crumpled sour cream and onion chips on top, crab mixed in or even a little blue cheese have all made their way into my mac n’ cheese over the years but THIS, this is the ultimate recipe.
The richness of the cheeses and black truffle oil will leave you craving it for days to come. It is by no means at ALL, even CLOSE, to being healthy. Cream, mounds of cheese and even bacon make it a heart attack in a pan. But trust me, you’ll forgive yourself just this once.
- 3 cups pasta of your choice (we used Scooby Doo, who could resist?)
- 5 tbsp butter
- 5 tbsp flour
- 4 cups whole milk
- 1 tsp black pepper
- 1/2 tsp nutmeg
- 1 tbsp chilli powder
- 1 tbsp mustard
- 1 tsp salt
- 1 head of roasted garlic
- 1 cup gruyere cheese, grated
- 1 cup asiago cheese, grated
- 1 cup sharp/old cheddar, grated
- 1 cup cooked bacon, chopped
- 1 cup cooked onion, chopped
- 1 1/2 tbsp black truffle oil
- 1/2 cup crumpled Triscuit crackers
- 1/2 cup grated parmesano reggiano for topping
- Preheat Oven To 350 Degrees.
- Bring a pot of water to a boil and add the pasta. Cook until el dante and drain
- Warm the milk in a sauce pan or microwave and put aside
- Melt the butter until it’s smooth but not yet browned.
- Add the flour to the butter and whisk constantly until combined and starts to thicken.
- Add the milk and continue to whisk for another 4 minutes
- Add the spices and truffle oil to the milk/flour/butter and combine
- Add in all of the grated cheeses and stir until melted together. It should form a cream sauce
- Add in the bacon and onion and mix until combined
- Remove the mixture from the heat. Grease a baking dish and add the drained noodles
- Pour the mixture into the pan with the noodles and toss
- Add the leftover cheese evenly over the top of the pasta and sprinkle with the Triscuit crumbs
- Bake for 25 – 30 minutes until the top starts to brown and bubble
- Let sit for a few minutes and ENJOY!!!!!