Wednesday, January 30, 2013

Mac and Cheese with Truffle Salt

Sometimes cold winter days call for unhealthy comfort dishes.  I was really wanting some mac and cheese. I found a recipe that I really liked, but of course, didn't have everything I needed, and wanted it to be a tad healthier. SIX cups of cheese and TWO cups of WHOLE milk is a bit much!

2 cups uncooked macaroni noodles
2 T butter
1/2 onion, chopped
1-2 cloves garlic, minced
1 1/2 cups skim milk
1/4 cup flour
1/4 cup light sour cream
2 cups mild cheddar cheese shredded
1 1/2 cups sharp cheddar cheese, shredded
1 teaspoon truffle salt, divided

For the topping:
1 1/2 cups panko
2 T butter

Boil water for the noodles and preheat the oven to 400*.
Cook onions and garlic in butter until translucent.
Add milk, flour, and sour cream to onions and garlic.  Whisk together and keep stirring until thickened (4-5 minutes)
Add 2 cups of cheese (mix and match as you please), to the milk mixture.
Add cooked noodles to the cheese mixture.
Sprinkle in remaining cheese and 1/2 of the truffle salt.
Add macaroni to a greased 9 inch pan.
Melt 2T butter in microwave, and stir in panko crumbs.
Top macaroni mixture with crumbs. Sprinkle with remaining truffle salt.
Bake for 20-25 minutes.

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