Creamy Truffle Mac n' Cheese

Indulgence Made Quietly at Home

Mac and cheese occupies a particular place in memory — soft, warm, unhurried. This version asks you to stay a little longer at the stove, to whisk slowly and let the sauce find its depth. The truffle lifts it somewhere unexpected without erasing what makes it honest. There's nothing austere about this dish, and it doesn't pretend to be. It is simply rich, generous, and patient — the kind of comfort that feels like it was always waiting to be made.

Ingredients

• 1 pound Vigo Elbow Pasta
• 6 tablespoons butter, divided
• 5 tablespoons flour
• 2 cups heavy cream
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 tablespoon Alessi Garlic Puree
• 2 1/2 cups shredded white cheddar cheese, divided
• 4 teaspoons truffle oil, divided
• 1/4 cups chives, minced

Instructions

1. Cook pasta according to package directions. Drain, toss with 1 tablespoon butter and set aside.
2. In a heavy bottomed pot, melt remaining butter on medium heat.
3. Add flour 1 tablespoon at a time, stirring until all lumps are gone.
4. Add cream and season with salt and pepper.
5. Cook over medium heat stirring occasionally until thick and smooth.
6. Add garlic and 2 cups of cheese and stir until melted.
7. Remove from heat and stir in 2 teaspoons truffle oil.
8. Add pasta to cheese sauce and season with salt and pepper.
9. Pour into a baking dish and top with the remaining 2 teaspoons truffle oil, ½ cup of cheese, and chives.
10. Broil on high for 2-3 minutes until cheese is melted.