Truffle Cordero Mac & Cheese

Ingredients:

  • 1 cup Ponce de Leon Truffle Cordero, grated

  • 1/4 cup Parmesan cheese, grated

  • 8 ounces elbow macaroni (or cavatappi)

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 cups whole milk (warm)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 1 tablespoon truffle oil (optional)

  • Salt to taste

Instructions:

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.

  2. In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for 1–2 minutes until a light golden roux forms.

  3. Gradually pour in the warm milk, whisking constantly until smooth and thickened.

  4. Stir in the garlic powder, black pepper, and a pinch of salt. Reduce heat to low and slowly add the Ponce de Leon Truffle Cordero and Parmesan cheese, stirring until fully melted and creamy.

  5. Add the cooked pasta to the cheese sauce and mix until well coated.

  6. Drizzle with truffle oil, if using. Top with extra grated cheeses, and serve warm.