I was a weird kid. I was never into traditional kid foods like Peanut Butter & Jelly sandwiches, or Kraft Mac & Cheese.
I was really into spinach, asparagus, and pineapple deep dish. (If you haven’t tried Spinach Pineapple Pizza, I encourage you. It will blow your mind.)
It wasn’t until recently that I rediscovered homemade mac & cheese and fell in love. Crispy topping, perfectly cooked noodles, crazy amounts of cheese. What’s a girl not to love?
Mac & Cheese and bikini season normally don’t mix but I came across Candice Kumai’s recipe and felt that it could totally be modified to one of my favorite treats. She uses almond milk which adds a great flavor but less calories (vs heavy cream). I tweaked her recipe a bit and wah-lah, a less bad for you Truffle Mac & Cheese. You can thank me later 😉
Truffle Mac & Cheese
(Adapted From: Candice Kumai’s Platinum Mac & Cheese)
3 cups Macaroni (uncooked)
1 tbsp unsalted butter
t tbsp all purpose flour (you can totally use gluten free here)
1 tsp garlic powder
2 1/2 cups Almond Milk
1/4 cup Gruyere Cheese, grated
1/4 cup Truffle Cheese
2 tbsp White Truffle Oil
Sea Salt (to taste)
1/4 cup breadcrumbs
1 tbsp italian seasoning
1/8 cup Truffle Cheese
1) Cook the noodles according to the directions on the box. Strain and toss with the Truffle Oil. Set aside.
2) Melt the butter in a large sauce pan on medium low heat, at the flour and stir with a wooden spoon until a paste like texture forms.
3)Add the garlic powder and almond milk. reduce head and allow to thicken for aprox 20 minutes.
4) When the sauce coats the back of a spoon add the noodles and cheeses.
5) Transfer to a over proof skillet and garnish with Italian Seasoning, salt, and extra cheese. Broil for 2-3 minutes.