Serving: 2-3 people
I don’t know about you but I make my Mac n Cheese with béchamel sauce and it’s a game changer.
Here’s my secret recipe:
For the béchamel sauce:
• 1 tablespoons of CherieBelly Truffle Oil
• 2 cups whole milk/ oat milk/ or almond milk
• 3/4 cup half and half (or dairy-free sub)
• 1/3 cup salted butter
• 1/3 cup all purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground mustard powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups packed sharp aged cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Pecorino Romano cheese
Slowly start pouring in the milk and half and half, whisking constantly. The mixture will look very thick at first and will thin out as you whisk.
Add 2 cups of dry macaroni or pasta of choice (8 ounces), to 3 cups of boiling water for 10 mins or 'til Al Dente.
Toss everything together, add 2-3 tablespoons CherieBelly Truffle Sauce for the kids, and if you’ve feeling spicy add 2-3 tablespoons of CherieBelly Spicy Pepper Truffle Sauce and thank me later.