This is my Mum’s Mac ‘n Cheese ‘truffled’ up! For what it’s worth the addition of the horseradish isn’t REALLY optional!!!
Ingredients
1 1/2 Cup elbow macaroni
6 Tbsp Ultra Premium Extra Virgin Olive Oil (divided)
3 Tbsp all-purpose flour
2 Cup 1% milk
Saltwest Smashed Peppercorn Sea Salt to taste
1 TbspWhite Truffle Olive Oil
2 Cup extra old cheddar (like Pine River), grated
1 Tbsp horseradish (optional – sort of… but not really)
1/4 sweet onion, minced
2 Cup baguette or other chewy bread, cubed
Directions
Cook macaroni until just softening, but not done, drain and set aside.
Heat 3 Tbsp Extra Virgin Olive Oil over med-high heat for a minute, sauté onion for 3 minutes until just starting to brown and whisk in flour to make a roux. Add milk and stir until thick. Season with salt and pepper.
Stir in White Truffle Olive Oil and grated cheese.
Mix sauce with macaroni and turn into a casserole dish.
Pour remaining 3 Tbsp of EVOO over bread in bowl. ‘Sponge’ it into the bread and soak it all up. Spread evenly over pasta in casserole.
Bake in a 400 F oven for 25 – 30 minutes.
Remove, cool for 5 to 10 minutes and serve.