Over half my time this year has been spent traveling around the US, Canada and Europe where I’ve shared the SoftLayer story with hundreds (if not thousands) of people. Since most of our trade shows are outside of the Dallas area, I frequently call a hotel room “home,” so I really cherish my actual home. One of my favorite things to do while I am home is spend quality time in the kitchen with my husband and our mischievous 2 year old chocolate lab (who is usually close by waiting for food to fall off the counter), and in honor of Thanksgiving Day today, I thought I’d share a quick recipe for you if you’re frantically looking for a dish to bring to a turkey day party.
Anyone that knows me well will tell you that I am not the greatest cook, but one thing I do make well is truffle mac and cheese. Since one of the goals on the SoftLayer Blog is to share the culture and expertise of our employees (and given the holiday timing), I thought my expertise in this area would be particularly valuable.
- 1/2 lb. dried macaroni pasta
- 2 1/4 cups shredded Swiss cheese
- 3 Tbsp. unsalted butter
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 2 tsp. White truffle oil — Though I usually use more … I am not–so-secretly obsessed with this stuff!
- 1/3 cup garlic bread crumbs
- Salt and pepper
- Cook macaroni noodles in a pan according to directions on the container.
- Add the unsalted butter to a separate saucepan over medium heat until the butter begins to foam (constantly stir to make sure the butter does not burn).
- Add the flour to the foaming butter and stir for about 1-2 minutes.
- Carefully pour in the milk, whisking constantly until all the milk has been added. The sauce should begin to thicken. Make sure to whisk out any lumps. This should take around 5 minutes.
- Remove the pan from the heat and begin to add in 2 cups of shredded Swiss cheese. Mix this until the cheese has completely melted.
- Add truffle oil and season to taste with salt and pepper.
- Drain the water from the cooked macaroni noodles and add the cheese sauce to the noodles. Mix until the cheese has coated the noodles.
- Place the mac and cheese in a baking dish. Sprinkle the last 1/4 cup of shredded Swiss cheese and your 1/3 cup of garlic bread crumbs over the top.
- Place the dish in the oven on a high broil until the top is crispy and golden brown.
When you take it out of the oven and let it cool, you can load it into your car and whisk it away to your get-together to amaze all of your friends and family … If you can manage to keep yourself from eating it on the way.