The holidays are here and I’m full swing in baking mode! It’s the best time of year for making dishes for parties and special occasions and one of my favorite things to make is a delicious, cheesy, #pasta dish.
I was invited to participate in to compete in the 2nd Annual Tresomega “Organics For Life” Blogger Recipe Challenge again this year, and I decided to make a Luscious Truffle Macaroni and Cheese recipe using their gluten-free Quinoa pasta using a combination of the Elbows and Fusilli.
This recipe is super delicious, easy to make and is super creamy made with five cheeses (Truffle Brie, Mascarpone, Cheddar, Monterey Jack and Parmesan), half and half, truffle butter, a dash of truffle oil and truffle salt, onion and garlic, italian seasoning all topped with crunchy, buttery Panko bread crumbs.
I baked it in a large casserole dish for 30 minutes at 375 until golden brown, and let it cool for a few minutes before DEVOURING it’s luscious, cheesy, truffle-y self.
TresOmega gluten-free quinoa pasta is totally organic, non GMO, wheat and corn free, and tastes delicious just like regular pasta. And the elbows and fusilli shapes are perfect for holding all that cheesy delicious sauce!
It’s the perfect cozy, heartwarming dish made for the #holidays…or any time you just need a dash of comfort on a cold, dreary Winter day.
Enjoy and Happy Holidays!
This recipe is super delicious, easy to make and is super creamy made with five cheeses (Truffle Brie, Mascarpone, Cheddar, Monterey Jack and Parmesan), half and half, truffle butter, a dash of truffle oil and truffle salt, onion and garlic, italian seasoning all topped with crunchy, buttery Panko bread crumbs. Perfect comfort food dish for the holidays!
Ingredients
- 8 ounces TresOmega Fusilli pasta
- 8 ounces TresOmega Elbows pasta
- 1 tablespoon Black Truffle Oil
- 3/4 cup Panko breadcrumbs
- 6 tablespoons unsalted butter, divided
- 1 tablespoon Black Truffle butter
- 1/4 cup Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon sweet paprika
- 1 tablespoon minced garlic
- 4 tablespoons minced onions
- 1 bay leaf
- 1/4 cup flour (gluten-free or all-purpose)
- 1/8 teaspoon cayenne (optional)
- 2 1/2 cups half and half
- 1/2 cup water or skim milk
- 1 cup shredded White cheddar
- 1 cup shredded Monterey Jack
- 1/2 cup Mascarpone cheese
- 1 cup Truffle Brie cheese, rinds removed
- Truffle salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 375 and spray a large casserole dish with olive oil spray.
- Bring a large saucepan of salted water to a boil. Add TresOmega pasta and cook halfway through (about 6 minutes) and drain. Drizzle Black Truffle oil on to cooked pasta, stir through and set aside.
- Melt 3 tablespoons butter in the microwave or on stovetop and mix into Panko breadcrumbs. Add Parmesan cheese, Italian seasoning and stir together, set aside.
- Heat another large saucepan or Dutch oven over medium heat and begin making roux for the cheese sauce. Melt the remaining 3 tablespoons of butter, a tablespoon of Black Truffle butter, paprika, garlic, onions and bay leaf, cooking for about 5 minutes until onions are soft and lightly translucent.
- Add the flour and cayenne pepper (if using) and stir in with the butter until a roux forms and the mixture thickens for about a minute.
- Whisk in the half and half and water (or skim milk), stirring and whisking constantly until the sauce thickens, for about 8-10 minutes. Discard bay leaf.
- Remove the pot from the heat and stir in the white cheddar, Monterey Jack, Mascarpone and Truffle Brie cheeses, stirring constantly with a whisk until smooth. Finish with a dash of truffle salt and freshly black ground pepper, to taste.
- Add the cooked pasta into the greased casserole dish and pour the cheese sauce over the pasta, mixing together. Top the pasta with the buttered bread crumbs.
- Bake the pasta for 30 minutes until bubbly and browned and the cheese is super melty.
- Let cool for about 5-10 minutes and serve immediately.
Notes
You can also substitute other cheeses that are great for melting: Gruyere, Fontina, Emmental
You can find out more about TresOmega Gluten-Free Pastas on their website, or on their social media pages:
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