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Nutrition Facts
Serving Size 209 g
(Approx. 8 Servings)
Amount Per Serving
Calories 500 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 14 g 70%
Trans Fat 0.5 g
Cholesterol 65 mg 22%
Sodium 730 mg 30%
Total Carbohydrate 54 g 18%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 18 g
Vitamin A 15% Iron 10%
Vitamin C 0% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Truffle Mac 'n' Cheese
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Lb large elbow macaroni
4 Tbsp unsalted butter
4 Tbsp all purpose flour
3 cup(s) whole milk, warmed
8 Oz cream cheese, cut into pieces
6 Tsp Sabatino Tartufi Truffle & Salt, divided use
1 1/2 cup(s) grated Parmigiano-Reggiano cheese
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Instructions

1
Preheat oven to 425ºF. Spray or butter a 9x13-inch casserole dish and set aside.
2
Bring a large pot of unsalted water to a boil. Add macaroni and cook until al dente, about 6 minutes. Drain and set aside.
3
While pasta cooks, make a roux. Melt butter in a 3-quart pot over medium heat. Add flour, stir to combine and cook 2 minutes, stirring constantly.
4
Very slowly whisk in milk until sauce is smooth and simmering.
5
Add cream cheese pieces and whisk until completely melted.
6
Whisk in 4 teaspoons of truffle salt. Immediately remove from heat.
7
Add strained pasta to sauce and toss until all pasta is coated.
8
Pour mac 'n' cheese evenly into prepared pan. Top with Parmigiano-Reggiano and bake approximately 25 minutes (rotating halfway through) or until cheese is melted and slightly crusty on top.
9
Cool 10 minutes then sprinkle with remaining truffle salt.

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