Yesterday I mentioned that I snuck a couple of bites of "healthy" pasta at the pumpkin-decorating party I went to on Tuesday night, and I got the recipe so that I could share it with you. It's a baked macaroni and cheese dish, and it apparently still has 8 tablespoons of butter, but you could probably get away with less if you really wanted to keep it light. But please, oh please, don't leave out the truffle oil. It's the bomb.com (and a little goes a LONG way).
Truffled Macaroni and Cheese
1 lb elbow macaroni
4 T. Butter
3 T. Flour
4c non-fat evaporated milk
1/4 t nutmeg
1 1/2 c Fontina, shredded
1 1/2 c sharp cheddar, shredded
1/2 c Parmesan
Salt & Pepper to taste
1 t white truffle oil
1 1/2 c Panko bread crumbs
4 T butter
1. Preheat oven to 400. Cook macaroni in a large pot of salted boiling water for 6 minutes. Drain and rinse with cold water to stop the cooking.
2. Coat a large baking dish with cooking spray, set aside. Melt butter in medium pot over medium heat; add flour, whisking to combine. Cook, stirring, about 4 minutes.
3. Slowly whisk in milk until smooth; add nutmeg. Reduce heat to med-low and cook until sauce has thickened and coats the back of a spoon, 6-8 minutes.
4. Turn off heat; add cheeses, mixing with a wooden spoon until melted. Taste & adjust seasoning with salt and pepper. Add truffle oil and macaroni and mix well to combine; pour into a prepared baking dish.
5. Meanwhile, in a small bowl, mix panko-breadcrumbs and melted butter until combined. Sprinkle evenly over macaroni. Bake 15-20 minutes.