In the States, it’s almost impossible to get (slash afford) fresh truffles, unless you live in the Pacific Northwest. Funny, truffles just don’t seem to grow in the swampland of the Southeastern United States, so we have to make do. Truffle oil comes relatively cheap and powerful, just a little goes a long way. It practices alchemy on everyday dishes, catapulting them into a stratosphere of unexpected flavor. It turns scrambled eggs into a weekend treat, weeknight popcorn into a gourmet pleasure, french fries into a don’t-speak-just-eat occasion, and mac and cheese into a special side dish reserved for a general need to indulge or impress. Granted, food-lovers and chefs have a love-hate relationship with truffle oil. Why? Most truffle oil is not actually made from truffles, but rather, infused with the same naturally-occuring chemical component in truffles that gives them their.. truffliness. But, unless you’re hoping for your first Michelin star and need a front of pretense, go with it! Truffle oil is delicious and economical. You can find a large bottle of Urbani white truffle oil at Costco for about 20 bucks, and it will last you at least a year. Urbani is considered one of the top brands of truffle oil, and it’s what we’re using for an upcoming gift to friends. Looking for truffle oil infused with actual truffles? It’ll cost you a little more, but the aromatic complexity of this “real stuff” will blow your mind. Stirred into my famous, creamy mac and cheese, this truffle mac and cheese is by far and away one of O’s favorite dishes of all time. It’s the first thing he requests when I announce I’m making a special dinner–before he asks for any sort of meat or dessert. It’s that good.
Tips for Success
I use a blend of white cheeses for deep flavor and cook the cheese sauce long enough to melt into itself, producing the creamiest mac and cheese you’ve ever eaten, ever. A bit of truffle oil provides an earthy aroma that rounds and deepens the flavor. A touch of Dijon mustard adds to the complexity. Looking for a dish to upgrade any dinner, ever? Make this.. …now.
