From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Truffle Mac & Cheese (Bowtie Pasta)
Instructions
1
|
Cook bowtie pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
2
|
In a large skillet over medium heat, melt butter and add minced garlic. Cook until fragrant, about 1 minute.
3
|
Pour in heavy cream and bring to a gentle simmer. Season with salt and black pepper.
4
|
Add cooked pasta to the skillet and drizzle with truffle oil.
5
|
Reduce heat to low and stir in Gouda, mozzarella, and cheddar cheeses.
6
|
Add reserved pasta water as needed to loosen the sauce and stir until creamy and smooth.
7
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Serve immediately with an optional drizzle of extra truffle oil.
My Calorie Intake
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Tips & Tricks (5)
- Truffle Oil Technique 🍄Add truffle oil off the heat at the very end to preserve its delicate flavor and prevent flavor degradation from high temperatures.
- Cheese Melting Magic 🧀Grate your cheeses freshly and bring them to room temperature before adding to create a smoother, more even melting sauce without clumping.
- Pasta Water Perfection 💧Reserve at least 1 cup of starchy pasta water before draining, as it's crucial for creating a silky, emulsified sauce that clings perfectly to the bowtie pasta.
- Garlic Infusion Trick 🧄Gently toast minced garlic in butter until just fragrant, being careful not to brown, to create a rich aromatic base without any bitter notes.
- Cheese Blend Balance 🥣Use a 2:1:1 ratio of mozzarella, Gouda, and cheddar to achieve the ideal melt, stretch, and depth of cheese flavor in your mac and cheese.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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