It's so trendy and delicious - Macaroni and Cheese Drizzled with White Truffle Oil - that we couldn't resist featuring it as the menu of the month.
We particularly like this version of the traditional favorite because it relies on good, rich ingredients for its flavor. When it's topped with the white truffle oil, it's transformed into a quick but elegant, comfort entree for 2. So, uncork the wine, turn down the lights, and you have a romantic dinner for two.
Branches of flowering currant
can make a lovely centerpiece.
2 cups cooked and drained pasta (elbow or shell or other selection)
8 ounces shredded cheddar cheese, separated
2 eggs, beaten
1/4 cup sour cream
2 tablespoons softened butter
1/4 teaspoon salt
1/2 cup whole milk
white truffle oil
- Preheat oven to 350 degrees.
- Fold 4 ounces of cheese into the hot pasta.
- In a separate container, combine the eggs, sour cream, butter, salt and milk. Stir into the pasta.
- Pour mixture into 2 single portion baking dishes. Top with remaining 4 ounces of cheese. Bake 35-45 minutes.
- Drizzle truffle over the top of each baking dish immediately after taking the dishes from the oven.
Serve with a salad of greens tossed with a raspberry vinaigrette. Finish the meal with a scoop of lemon sherbet garnished with mint leaves and a plate of chocolate dipped shortbread cookies.
Simple and simply delicious!
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