|
|
Directions
Boil macaroni per box instructions and set aside. Shred cheeses (if bought as a block) and set aside.
Begin roux for mac n cheese by melting butter in medium pot over medium low heat. Whisk in flour and bring to a simmer. Whisk in evaporated milk. Reduce heat to low. Whisk in all Smoked Gruyere, 1 cup of Monterey Jack, and 1 cup of Muenster cheese. Whisk in 1 tbsp. of truffle oil, Italian seasonings, salt, and white pepper.
Combine cooked macaroni, 1 tsp. of truffle oil, and roux. Sprinkle with remaining cheese, Panko Bread Crumbs, Italian seasoning, salt, and white pepper. Lightly spray topping with olive oil.
Bake on 350° for 25 minutes (or until golden brown). Remove from oven, allow to rest, and enjoy!
Begin roux for mac n cheese by melting butter in medium pot over medium low heat. Whisk in flour and bring to a simmer. Whisk in evaporated milk. Reduce heat to low. Whisk in all Smoked Gruyere, 1 cup of Monterey Jack, and 1 cup of Muenster cheese. Whisk in 1 tbsp. of truffle oil, Italian seasonings, salt, and white pepper.
Combine cooked macaroni, 1 tsp. of truffle oil, and roux. Sprinkle with remaining cheese, Panko Bread Crumbs, Italian seasoning, salt, and white pepper. Lightly spray topping with olive oil.
Bake on 350° for 25 minutes (or until golden brown). Remove from oven, allow to rest, and enjoy!
|
|