Roux-less Truffle Mac and Cheese
A perfect Mac & Cheese recipe that does not require the extra work of preparing a roux, but still had the same creamy results! Using evaporated milk and white American cheese solves the problem. It’s been a favorite ever since.
Course
Cuisine
Keyword
Prep Time
Total Time
Servings
Difficulty
Dinner
American
Pasta
20 minutes
55 minutes
5 servings
Easy
Ingredients
- 2 cups truffle cheddar, shredded (If unable to find truffle cheddar, substitute with white cheddar, and add two tablespoons of black or white truffle oil).
- 1 cup gouda, shredded
- 1/4 lb. white American cheese, shredded
- 1 box cavatappi pasta (16 oz.)
- 1 tablespoon kosher salt
- 1 cup evaporated milk
- pinch of black pepper
- butter (to butter casserole dish)
Topping
- ½ cup parmesan cheese, grated
- ½ cup panko breadcrumbs
- 1 tablespoon parsley, chopped
- 1 tablespoon butter
Instructions
- Preheat oven to 375 degrees.
- Fill a large pot with water and bring to a boil.
- Combine all of the shredded cheeses in a bowl. Reserve 1/3 of the cheese for the topping.
- Add pasta to the pot of water and cook until al dente, about 10 minutes. Drain pasta, and using the same pot, add evaporated milk, shredded cheeses, salt, and pepper. Stir until well incorporated.
- Pour mixture into a large, buttered casserole dish. In a small bowl, melt a tablespoon of butter in the microwave, about 30 seconds. Remove bowl and add panko, parmesan, and parsley.
- Top dish with the breadcrumb mixture and bake for 25 - 30 minutes, until lightly browned and bubbly.
Recipe Tips
- Tools/Instruments Needed: Casserole dish, large pot, small bowl.
- To make individual servings, use ramekins.
- Topping is optional - tastes great with or without it! Can substitute gouda with gruyere, fontina, or any other medium/hard white cheeses.
