Matt's Cooking Corner: Truffle Mac & Cheese

Atlanta had its first freeze of the season last night, and nothing would satisfy me more on a cold night than a warm bowl of comforting mac & cheese.  This recipe is super easy and has one key ingredient that sets it apart from your average boxed stuff: truffle oil!
 First, find the biggest skillet you can and melt 2 tablespoons of butter. Meanwhile, you can start boiling the pasta of your choice. We chose a veggie penne which I think tastes just like the real stuff.
 Next, add in 2 tablespoons of flour, 1 teaspoon of salt and 1 teaspoon of garlic. Whisk until golden.
And now for the key ingredient! White Truffle oil. We found ours at Whole foods. It's a bit of an investment but most recipes only call for very small amounts since the flavor is so strong and potent. This bottle will last you a long time! Add in 2 cups of milk and 1 teaspoon of the oil. Whisk until milk boils.
Remove from heat and stir in 2 cups of shredded cheese until well melted and blended. I used Kraft 5 cheese Italian, because I'm fancy like that.
Add in your boiled and drained pasta to the cheese sauce and enjoy.
8 oz pasta (used veggie penne)
2 cups cheese (used Kraft 5 cheese Italian)
2 cups milk
2 T butter
2 T flour
1 t salt
1 t truffle oil
1 t minced garlic. 
Boil and drain pasta. Meanwhile, melt butter in skillet. Add flour, garlic and salt and whisk 2-3 minutes until golden. Add milk and truffle oil and whisk until milk boils. Remove from heat. Add cheese and stir until smooth. Add in your pasta. 


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