Truffle oil, bacon, and Gruyere cheese rev up this recipe!

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
10
Yield:
1 9x13-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

  • Combine milk and butter in a large pot over medium heat. Heat just until butter melts, 3 to 5 minutes. Whisk in flour gradually until sauce is smooth again. Add salt, pepper, and nutmeg. Remove from heat and add Gruyere and Cheddar cheeses. Stir until melted and well blended. Add bacon and truffle oil; mix well.

  • Pour cooked pasta into the pot and stir until thoroughly coated with the sauce. Pour into a 9x13-inch baking pan. Sprinkle bread crumbs lightly over the top.

  • Bake in the preheated oven until top is golden brown, 30 to 35 minutes.

Nutrition Facts

538 calories; protein 26.3g; carbohydrates 40.6g; fat 29.7g; cholesterol 85.5mg; sodium 699.8mg. Full Nutrition
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