Creamy Baked Truffle Mac and Cheese with Beef Tallow
This Creamy Truffle Mac and Cheese is the upgrade your comfort food cravings have been waiting for. A rich beef tallow and butter roux, a dreamy blend of whole milk and heavy cream, and a bold combo of cheddar gruyere black truffle cheese and sharp cheddar come together in one ridiculously gooey, baked pasta dish. Topped with a melty cheese layer and baked covered — no panko required.
- Category: Dinner, Lunch, Side Dish
- Method: Baking
Ingredients
Units
Scale
- 16 ounce package of pasta, cooked 2 minutes shy of al dente
- 3 tablespoons butter
- 3 tablespoon beef tallow
- 1/3 cup unsalted butter
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- salt to taste (~1 teaspoon)
- 4 cups sharp cheddar cheese, shredded
- 2 cups truffle gruyere, shredded
Instructions
- Preheat oven to 350°F. Cook the pasta 2 minutes shy of al dente, according to the package instructions. Drain and set aside.
- Melt butter and beef tallow in a stock pot over medium heat. Add flour and whisk for 1 minute until the roux turns golden and bubbly. Slowly whisk in the milk and heavy cream keeping the mixture smooth. Keep whisking until it just starts to bubble, about 3 minutes. Whisk in the garlic granules, onion powder and salt.
- Add half the shredded cheese, about 3 cups. Using a silicone spatula, stir until cheese melts into the milk mixture. Turn the heat off. Set aside about 1 cup of cheese and add the remaining 2 cups of cheese to the milk mixture. Keep stirring until the mixture is creamy, smooth and thick.
- Add the pasta to the milk/cheese mixture and stir until combined well. Pour the mac and cheese into a baking dish and top with the cup of shredded cheese you set aside.
- Cover the baking dish with foil and bake for 35 to 40 minutes. Serve and enjoy!