Easy to make and so yummy! This twist on a classic dish is always a big hit at our events so why not whip some of your own up?
2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded mozzarella cheese
1 1/2 cups Parmesan cheese
1/2 cup seasoned dry bread crumbs
2 teaspoon olive oil
1/2 teaspoon salt
1/2 to 1 teaspoon truffle oil
Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. In a small bowl, mix the bread crumbs, olive oil and salt.
Cook the elbow macaroni for about 8 minutes; they should still be a little bit firm. Remove from the heat, drain and place in a pan. Stir in the butter and egg until pasta is evenly coated.
Reserve 1/2 cup of sharp cheddar cheese. Stir the remaining cheddar cheese, Parmesan and mozzarella, along with some milk and truffle oil into the pasta.
Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
Bake for 30 minutes.
Yields 12 servings
Fattoria La Torre 2006 Guinzano, Rosso di San Gimignano D.O.C.’s satisfying finish lends an added dimension to this Truffle Parmesan Mac-n-Cheese Muffins recipe.