Truffle Mac & Cheese ½ cup heavy cream
2-3 T light beer
6 oz. giant elbow macaroni
2 oz. Velveeta (grated)
1 oz. medium cheddar (grated)
1 oz. baby Swiss (grated)
1 T parmesan (grated)
pinch of salt
pinch of white pepper
2-3 slices black truffles
1 t white truffle oil
½ t thyme (minced)
½ t Italian parsley (minced)
1. Bring cream and beer to a simmer and add pinch of salt and pepper
2. Add Swiss, cheddar and Velveeta to the mixture and whisk until melted – be careful not to boil
3. While cheese is melting, warm pasta in hot water for 30 seconds and drain well
4. Add drained pasta to the cheese mixture and toss until evenly coated.
5. Place pasta in serving dish and top with parmesan, truffle oil and black truffle slices, finishing with the fresh herbs
Return