A plate of warm, gooey mac and cheese is, as Julia Child put it, the stuff of life. Okay, so maybe the famous tippling chef didn’t actually say that, but we’re pretty sure she’d have loved the new generation of mac and cheese—in all its sophisticated, flavorful glory—as much as we do. When you’re pining for a midwinter meal that reminds you of home and family time, whip out your cheese grater and fire up the stove, the oven, and even the slow cooker (yes, the slow cooker!). Try our original recipe, or hop on over to one of our favorite blogs for more.
White Truffle Oil Mac & Cheese with Lump Crab
Our very own Fresh American President and COO, Bob White, who happens to be a whiz in the kitchen, crafted this almost-too-good-to-be true truffled mac and cheese recipe from a dish by Patti LaBelle. As Bob points out, the Velveeta might not be the most health-conscious addition, but it makes for one creamy, luscious pan of mac.
1 tablespoon vegetable oil
1 pound elbow macaroni
½ cup Gouda
½ cup Gruyère
½ cup parmesan
½ cup mild cheddar
¾ cup Velveeta
2 cups half and half
2 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon white truffle olive oil
1 pound lump crab
1 stick (1/4 lbs) butter
½ cup sharp cheddar (reserve for topping)
1. Bring two quarts of salted water and the vegetable oil to a boil. Add macaroni and boil for seven minutes.
2. While pasta is cooking, butter the casserole dish and preheat the oven to 350 degrees. In a large bowl, combine all other ingredients, except butter and sharp cheddar.
3. Drain cooked pasta (do not rinse) and return to the pot. Add the stick of butter and allow to melt, mixing to coat the pasta. When completely melted, add the cheese-crab mixture and fold together thoroughly.
4. Pour mixed pasta into a 2 ½-quart casserole dish, spread the reserved sharp cheddar over the top, and bake until golden brown, about 30 to 40 minutes.