RECIPE | Happy National MAC & CHEESE Day

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RECIPE | Happy National MAC & CHEESE Day

Screenshot 2014-08-25 09.56.26

You know they say, there is a holiday for EVERYTHING and I am not upset about this one AT ALL!!!. National Mac & Cheese Day? Parents are happy. Kids are happy. It is a holiday that the WHOLE country can love. (I say country because I am pretty sure the fascination is an American thing.)

In honor of the “holiday”, here is a little something you can add to dinner plans tonight.

Check out the super fabulous salts and oils infused with truffles from Seaport Oils & Vinegars in Seaport Village! You will love their selection!


  • 2 1/4 cups milk
  • 2 cups sliced onion (about 1 medium)
  • 1 bay leaf
  • 12 ounces uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon black truffle sea salt
  • 3/4 cup (3 ounces) shredded Fontina cheese
  • 1/2 cup (2 ounces) shredded Gruyere cheese
  • 1 1/2 teaspoons white truffle oil
  • 2 ounces French bread baguette, torn
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil


1. Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.

2. Follow package directions to cook pasta.

3. Strain milk mixture through a colander over a bowl; discard the solid pieces. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir the flour mixture and black truffle salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add Fontina and Gruyere cheeses, stirring until cheeses melt. Stir in pasta and white truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.

4. Preheat broiler.

5. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.

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