Truffle Mac n Cheese

Serves: 6 as a main dish, 12 as a side dish

Time: 1 hour

Difficulty: Just Wright

Healthy Level: For the Soul - calories don’t count

Listening To: Music - Leon Bridges, Good Thing

INGREDIENTS:

• 1 16 oz, package medium shell noodles

• 2 8 oz. wheels of smoked Gouda, shredded

• 1 10 oz. block of Gruyere, shredded

• 1 cup shredded sharp cheddar

• 4 cups milk (can sub almond or coconut milk, I use coconut milk)

• ½ stick of butter

• 5 tablespoons all purpose flour

• ½ container French’s Onion Rings

• 1 cup Panko Bread Crumbs

• 1 shallot, diced

• 2 tablespoons Ground Mustard

• 1 tablespoon nutmeg

• Salt and Pepper - to taste

• 3 teaspoons Truffle Oil (optional)

DIRECTIONS:

1. Preheat the oven to 385 degrees.

2. Cook the medium shell noodles according to package directions. Set aside.

3. In a large saucepan, on medium-high heat, melt the half stick of butter. Once melted, add in the diced shallot, ground mustard, nutmeg, salt and pepper. Cook until shallot is translucent, about 2-3 minutes.

4. Next, add in the 5 tablespoons of all purpose flour, whisk together until it is a thick, paste like consistency. Slowly add in the 4 cups of milk, whisking as you add it in. once all combined, turn the heat down to medium low.

5. Begin adding in the smoked Gouda and Gruyere, a handful at a time. Stir to melt the cheese until all the Gouda and Gruyere are incorporated. Then add in ½ the truffle oil.

6. Turn the burner to low, and on a separate burner get a pan going with the Panko Bread Crumbs and French’s Onion Rings, with truffle oil. Toast on high heat for 3 minutes until bread crumbs turn golden brown.

7. Move the noodles into a casserole dish and pour the cheese mixture and stir the noodles and cheese around until all noodles are covered. Then top with sharp cheddar cheese, bread crumbs and French’s Onion rings.

8. Place in the oven and cook for 15 minutes. Remove from the oven and serve.