Gaylord's Mac n Cheese with Truffle Oil

(My name is Gaylord. So this is mine, mine, all mine.)

Do not walk, RUN to your grocery store and make this. You won't regret it. My husband and I recently had a mac n cheese dish at a nice restaurant near Times Sq. with some friends and HOLY MOLY was it good. The new addition? Truffle oil. Lord have mercy. My husband ordered THREE of them - 2 for the table, and 1 all for himself. (He likes cheese.)

I made up my own recipe for it and just made it a couple of days ago. And now I'm sharing it with you. I also doubled this recipe and it made a LOT of it. Oops!

1 1/2 cup uncooked tri-colored orzo
1 1/2 cups grated, slightly packed, sharp cheddar cheese (I might recommend Wisconsin, I used regular sharp cheddar and it was delicious)
1-2 Tbs white truffle oil
2-3 green onions, sliced thinly
2 Tbs (1/4 stick) unsalted butter
2 Tbs flour
3/4 cup milk (I used whole, 2% would be fine too)
3/4 cup canned vegetable broth
salt & pepper to taste

Bring 2 quarts lightly salted water to boil in medium pot. Add orzo slowly, stirring to make sure it doesn't stick to the bottom. Bring back to rapid bowl, stirring, and boil for 8-10 minutes. Discard water, drain orzo.

In another medium pot over medium-high heat, melt 2 Tbs of butter, add flour and whisk constantly for 2 minutes. Add milk and vegetable broth, whisking constantly, and bring to boil. Continue whisking for 2 additional minutes. You will see it begin to thicken.
Add green onions, continue whisking for 2 minutes.

Remove from heat. Add grated cheddar cheese, stirring until all the cheese has melted. Add 1-2 Tbs white truffle oil, stirring until incorporated. Add drained orzo and stir. Add salt and pepper to taste.

Serve immediately or chill and heat up to serve again. Yum!

Mac 'n Cheese with Cauliflower

I love cauliflower, but don't use it much as it's not always a favorite of other peoples'. I will definitely be trying this out next time I want to make Mac 'n Cheese.

Ingredients

• 12 ounces multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups reduced-fat sour cream
• 1/2 cup 1 percent milk
• 1 tablespoon Dijon mustard

Directions

• 1Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
• 2Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
• 3Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
• 4Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

• By Sara Quessenberry and Kate Merker, February 2009

Nutritional Information Servings Per Recipe 6

• Amount Per Serving

• Calories 537
• Calories From Fat 39%
• Protein 24g
• Carbohydrate 63g
• Sugar 8g
• Fiber 8g
• Fat 23g
• Sat Fat 9g
• Sodium 692mg
• Cholesterol 51mg

From RealSimple.com

Wisconsin Mac 'n Cheese

From Epicurious.com

My husband and I made this last month and very simply, it was easy-peasy and the best mac 'n cheese I may have ever had. It's classic, nothing fancy, but unbelievably good.

Ingredients

1 1/3 cups small elbow macaroni
1 slice whole wheat bread
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
3/4 cup low-fat milk
3/4 cup canned vegetable broth
2 green onions, thinly sliced
1 1/2 cups (packed) grated sharp cheddar cheese

Preparation

Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain.

Meanwhile, grind bread in processor to fine crumbs; transfer to small bowl. Melt butter in medium saucepan. Mix 1/2 tablespoon into crumbs. Add flour to remaining butter; whisk over medium heat 2 minutes. Gradually whisk in milk and broth. Bring to boil, whisking constantly. Add green onions. Whisk 2 minutes longer. Remove from heat. Add cheese; stir until melted.

Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into 9-inch pie plate. Sprinkle crumbs over. Broil until crumbs brown, about 2 minutes, and serve.

Wisconsin Mac 'n Cheese from Epicurious.com