I recently learned how to make bechamel sauce, thus I have been concocting a ton of crazy macaroni and cheese combinations as cheese sauce is a very practical derivative and skill to have in the kitchen. Diverse for so many recipes, I’ve been working on quesos, drizzles for nachos and pasta sauces. I’ve narrowed down a few flavor combinations that I’m especially happy with.

This combination is actually inspired by one of my favorite dishes that I get at a local Richmond bar called Postbellum. Postbellum’s fun menu of new American treats consists of decadent truffle parmesan fries. It’s impossible to stop reaching for more once you’ve tasted them. So, why not take this combination into a new form with another classic favorite besides crunchy fries? I love my little bottle of pricey truffle oil, though I rarely use it, afraid of the flavor being overpowered by other elements in a recipe. This sauce, however, let’s the truffle flavor shine and it pairs really well with the garlic and scallions, which become slightly browned in the early roux stage of making the sauce.

With my first few attempts at a bechamel sauce base, I quickly learned that it’s necessary to allow for a little extra cook time on the roux – that’s the flour and butter mixture – in order to prevent an evident flour texture remaining in your sauce’s final product. With that being said, this is where I decided to take advantage of the cooking time and add in scallions and garlic. The flavors will cook into the base and thus more effectively permeate the sauce.

Truffle Garlic Parmesan Macaroni & Cheese

Servings: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

• 3 cloves garlic, minced
• 1/4 cup thinly sliced scallions
• 4 tbsp butter
• 4 tbsp flour, sifted
• 2 2/3 cups whole milk
• 1/4 cup chopped parsley
• 2 tsp salt
• 2 tsp fresh cracked black pepper
• 2 tsp white truffle oil
• 6 oz. parmesan cheese
• 16 oz. pasta
• parsley, black salt, or garnish

Instructions

• Cook pasta according to package instructions.
• Melt the butter in a separate sauce pan. Add minced garlic and scallions. Add flour, approximately one teaspoon at a time, stirring frequently and well enough to incorporate fully before adding more. Cook, stirring frequently for one minute.
• Slowly stream in milk, while stirring frequently. Combine to create one homogeneous mixture.Simmer, while continuing to stir for two minutes.
• Add parmesan cheese, parsley salt, pepper and stir for another two minutes or until cheese has completely melted and become combined. Add truffle oil, combine well.
• Remove from heat. Add drained pasta to cheese sauce and stir to fully coat pasta.
• Portion and garnish with parsley, finishing salt and/or shredded parmesan.