We made a really funky Truffled Gouda Macaroni and Cheese a little while back, and so when we saw a perfect sized block of Black Truffle Gouda the other day, we thought we’d try going in that direction again, but with a little more traditional feel. For our original dish, we infused it with veggies and turned the concept into an entree. This time, however, we served our Mac and Cheese as a side dish (with Pan Fried Pork Loin and Broccoli to round out the nutritional profile of our meal). However, it became quickly apparent that this side dish was the main attraction and the star of the meal.
Time: 30 Minutes
Ingredients:
- Pasta (shape of your choice…we used Chanterelle shaped pasta)
- 2 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
- Milk (amount TBD based on how much you’re making and how thick you like your sauce)
- Black Truffle Infused Gouda
- Optional: Sliced Black Truffle for garnish and flavour oomph
Method:
- Bring some water (with a small pinch of salt) to a boil.
- Add your pasta, and cook until it is just a little beyond al-dente.
- As your pasta cooks, dice your cheese.
- When your pasta is ready, drain the water. Pour the pasta into a bowl, and set aside.
- Melt your butter in the pot, and when it’s melted, add in your flour. Whisk to combine, and let it start to bubble a bit.
- Pour in your milk while whisking, and allow to thicken. Then, add in your cheese. You may need to add more milk here to thin the sauce a bit. The amount is all fluid (ha…pun!).
- When your cheese has melted, and your sauce is at your desired thickness, add your pasta back into the pot, and stir to combine and coat the noodles in your cheesy goodness.
- Plate, top with your optional sliced truffle, devour, and enjoy!
