"Some things, I just can't believe it's taken me so long to make? My most favorite cheese in the world becomes the PERFECT Mac and cheese. Creamy, peppery, and super cozy."
Creamy black pepper toscano Mac and cheese
5
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Prep time: 5mins
Cook time: 10mins
Recipe Card
ingredients
- 1 cup uncooked pasta
- 2 tablespoons butter
- 2 tablespoons gluten free all purpose flour
- 2 cups milk
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon truffle powder (optional, but encouraged)
- 1 teaspoon grainy mustard
- 2 cups shredded black pepper toscano cheese (from trader joes)
- salt and pepper, to taste
Method
Step 1
Boil noodles to package instructions. Strain, and set aside until ready to use.
Step 2
In a large pot, melt butter and whisk in flour. Cook on low-medium for about 2 minutes to remove the floury taste.
Step 3
Slowly stream in two cups of milk (I used half and half) whisking constantly, to create the base for your cheese sauce. Add more milk if you think it's too thick. Bring to a gentle boil.
Step 4
Add spices/seasoning (no salt yet, let the cheese do it's job!) and turn off the heat.
Step 5
Add 1/2 to 3/4 of the shredded cheese, and stir until completely melted.
Step 6
Taste, and adjust seasoning adding salt and pepper to taste.
Step 7
Add cooked noodles, and fold together. Add the rest of the shredded cheese. This creates a super gooey, melty result.
Step 8
Serve topped with fresh cracked pepper, and tbh a little more cheese doesn't hurt ;)