Truffle Scented Spinach Macaroni and Cheese is a delightful twist on a classic comfort dish. The earthy aroma of truffle oil elevates this creamy, cheesy pasta into something truly special. Perfect for a cozy dinner or an impressive side dish, this recipe is both comforting and elegant.
Elbow macaroni is the classic pasta choice for mac and cheese, perfectly capturing the creamy sauce in every curve. Butter and flour form the base of a roux, thickening the sauce to creamy perfection. Whole milk and heavy cream add richness and creaminess, making the sauce velvety smooth.
The combination of sharp cheddar cheese and Gruyere cheese gives the dish a deep, savory flavor with a hint of nuttiness. Fresh spinach not only adds vibrant color but also a subtle freshness that balances the richness. Truffle oil is the star ingredient, infusing the dish with a delicate, earthy aroma that elevates it to gourmet status.
Salt and pepper are essential to bring out the flavors, while the panko breadcrumbs and Parmesan cheese topping add a satisfying crunch and savory finish.
This dish pairs wonderfully with a simple green salad dressed with a lemon vinaigrette, which helps cut through the richness. A glass of chilled white wine, such as Chardonnay, complements the truffle and cheese flavors beautifully. For a heartier meal, serve alongside roasted chicken or grilled steak.
To start, preheat your oven to 350°F (175°C). This is the perfect temperature to get a lovely golden crust on top without drying out the macaroni. While the oven heats up, cook the elbow macaroni according to the package instructions until it's al dente. You want the pasta to have a slight bite because it will cook further in the oven. Once done, drain it and set it aside.
Next, in a large saucepan over medium heat, melt the butter. As soon as it's melted, add in the flour and whisk continuously for about a minute. This creates a roux, which is essential for thickening your sauce. Gradually whisk in the milk and heavy cream. Keep stirring until the mixture is thickened and bubbly — this usually takes just a few minutes.
Reduce the heat to low and slowly add in the sharp cheddar and Gruyere cheese. Stir until they are completely melted and the sauce is smooth. Once melted, stir in the chopped spinach and truffle oil. The heat will gently wilt the spinach. Season the sauce with salt and pepper to taste.
Combine the cooked macaroni with the cheese sauce, ensuring each piece is well coated. Transfer this into a greased baking dish, spreading it evenly. In a small bowl, mix the panko breadcrumbs with the Parmesan cheese, then sprinkle this mixture evenly over the macaroni. Bake in your preheated oven for 20–25 minutes until the top is golden brown and crispy. Let it cool slightly before serving.
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