As promised here it is! Our Black Truffle Mac & Cheese.
We know what you guys are thinking, “finally, a recipe with cheese in it”. Its been 7ish very long days since our last cheesy recipe was posted, and if you were feeling like we didn’t have enough cheese recipes on our blog already (personally we feel we could always use more) you are in for a treat. Although, someone at some point may need to stage a cheese intervention, maybe a cheeservention? ha… We may have even contemplated changing our name to Cheese Cube & Cheddar Block if we continue on this deliciously cheesy path.
Now, not to toot our own horn, we like to think of ourselves as Mac & Cheese connoisseurs. If it is on a menu, one of us is bound to order it. Especially if the flavors are outside of the typical “cheddar cheese and pasta”. Not that it is bad. As kids we loved that classic blue box of Mac & Cheese, but now that we are older the twist on the classic Mac & Cheese is what typically gets us to want to try it. Our Black Truffle Mac & Cheese does just that, it’s creamy with a very soft truffle note that isn’t overpowering. We are all on board for that black truffle flavor.
The fact Mac & Cheese is an every person’s dish. We think we would be hard press to find someone who wasn’t a fan. So we are positive this is a recipe the whole world can enjoy.
In the months ahead we will be releasing additional Mac & Cheese recipes; so prepare your eyeballs and taste buds for some non-traditional Mac & Cheese recipes, we are sure you will enjoy!
16 ounces elbow macaroni Use box pasta cooking instructions. In a large sauce pan bring water to a boil, added some salt and olive oil to the water to season the water and to keep the pasta from sticking together. Cook pasta until almost tender. Remove from heat, drain and rinse with cold water to stop cooking process. In the same sauce pan, combine milk, water, butter, truffle oil, black pepper, garlic powder, truffle parmesan seasoning, onion powder, black truffle sea salt, and sage; bring to a boil on medium heat. Stir constantly. Being careful not to scorch the milk. Once you reach a boil add the partially cooked pasta. Cook till tender. Remove from heat. Let pasta sit for a few minutes (about 10 minutes) before adding cheese, this is to prevent the cheese from separating and becoming grainy. After you have let the pasta sit, add Alpine Style Cheddar - black truffle cheese, Mozzarella, Parmesan, and Asiago to the milk and pasta. Stir until all cheese is melted. If desired, toast Panko bread crumbs under the broiler on high for less than a minute. Then sprinkle over the top of your Mac & Cheese. Serve and enjoy! 
Ingredients
6 cups milk
1 cup water
2 Tbsp butter
1/8 tsp coarse black pepper
3/4 tsp garlic powder
1 tsp truffle parmesan seasoning
1/2 tsp onion powder
1/2 tsp black truffle sea salt
1/8 tsp sage
2 Tbsp truffle oil
2 cups Alpine style cheddar - black truffle OR a black truffle white cheddar
1/4 cup shredded mozzarella
1/2 cup grated parmesan
1/2 cup shredded asiago Panko Bread crumbs (optional, as topping)Instructions