Smoked Truffle Mac & Cheese


Servings: 8

1 lb elbow macaroni, cooked

¼ cup unsalted butter

¼ cup all-purpose flour

4 cups whole milk

1/8 teaspoon white pepper

½ teaspoon Sabatino Smoked Truffle Salt

1 cup smoked gouda cheese, shredded

1 cup mozzarella cheese, shredded

1 cup mild cheddar cheese, shredded


In a large sauce pot, melt the butter over medium-low heat.Once melted, whisk in flour, forming a roux, about 1-2 minutes.

Slowly pour in the milk, whisking continuously, and cook for about 5-7 minutes until the sauce is nape (coats the back of the spoon); reduce heat to low and stir in the cheeses.

Remove from heat. Add the cooked pasta and stir to coat the pasta completely. When ready to serve, top with additional Smoked Truffle Salt, to taste.

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