I haven’t met a sole who doesn’t love truffle mac and cheese, I imagine those same folks would also love five cheese truffle mac and cheese – right? Granted, it’s a little more cheesy, but if you’re afraid of extra cheese, I don’t think mac and cheese is your gig.
The recipe I’m sharing with you today is a fantastic cheesy marvel with a gooey fall apart base rising to a denser crunchy top courtesy of my friend, panko breadcrumbs. You’re gonna love this.
The photography for this post was totally organic, I was eating it as I shot each frame. I took picture after picture, in all manner of lighting, trying my best capture this wonderful five cheese truffle mac and cheese in all its glory. I think I did it, but it was almost curtains as I really couldn’t stop eating it.
This five cheese truffle mac and cheese is an adaptation of G. Garvin‘s five cheese mac and cheese. I decided to share this recipe with you because so many of my friends complain that they avoid making mac and cheese, as the recipes they have found all require them to create a roux which gives them major anxiety. This recipe doesn’t require the creation of a roux, all of the ingredients are piled into one very large bowl, mixed thoroughly and then poured into an oven-proof dish to bake. I’m hoping my friends will add this five cheese truffle mac and cheese to their Thanksgiving dinner menu.
Now I know that not everyone has skillets at home to bake mac and cheese in, don’t worry the combined ingredients fit wonderfully into a 9 x 9, 2 1/2 inch deep ovenproof dish. If you do have individual skillets like in my pictures above you will need a bunch, I’d say eight, they should be 6 inch in size.
You may be wondering whether it is absolutely necessary to buy the exact same cheeses that are in my recipe. The answer is no. You can use whatever cheese you like, but I do recommend you use a very flavorful cheese, for that great cheesy taste, and if you want that gooey center, you’ll need to make sure to include goats cheese and mozzarella.
So give this five cheese truffle mac and cheese a try. It’s richness and cheesy goodness is not to be ignored.
- 1 lb elbow macaroni
- 3 oz truffle butter
- 1 tsp truffle oil
- 4 eggs
- 2 cups heavy cream
- 2 tsp salt
- 1 tsp fresh ground black pepper
- 1 tsp garlic powder
- 1 cup parmesan
- 1/2 cup crumbled goats cheese
- 2 cups gruyere
- 1 cup mozzarella
- 2 x 1 cup sharp cheddar
- 2 tbsp panko breadcrumbs
- 9 x 9, 2 1/2 inch deep ovenproof dish
- Very large mixing bowl
- Cook macaroni until soft (approx. 8 mins).
- Once cooked, drain macaroni thoroughly and place in a large bowl while still warm.
- Add truffle butter and truffle oil and mix thoroughly, so that the macaroni is fully coated.
- Put eggs, cream, salt, pepper and garlic powder in a separate dish or large jug and whisk thoroughly.
- Pour egg mixture on top macaroni and mix thoroughly.
- Set aside one cup of sharp cheddar which you will use to finish off your mac and cheese.
- Then add the rest of the cheese, each cheese variety one after the other, mixing after each addition so that all of the ingredients are combined.
- You ingredients, should fall of a spoon easily, if your ingredients are a sticky, stodgy consistency, then add some more cream to loosen it up.
- Once you have the right consistency, sprinkle 1/2 cup of the reserved sharp cheddar to the base of your ovenproof dish.
- Then spoon in your mac and cheese mixture and pat down to make sure your macaroni and its ingredients are crammed together.
- Sprinkle with the last 1/2 cup of sharp cheddar and panko breadcrumbs.
- Place in a preheated oven at 325 and cook for 30 minutes.