Truffled Goat Cheese Macaroni and Cheese


Truffled Goat Cheese Macaroni and Cheese

After a recipe from Anna Getty

 This recipe comes from actress, fashion maven, chef, Kundalini yoga teacher and holistic lifestyle expert Anna Getty.  We’ve kicked it up a notch with our very own

Black Truffle Extra Virgin Olive Oil and Fusion White Truffle salt.  Rich, creamy comfort food for a cold winter’s night when you really want to cozy up with a big steamy bowl.

For the faint of heart who are not up for goat cheese, this recipe is also delicious with regular cheddar and asiago cheese.  Play around with it!  It’s Mac and Cheese for grown-ups.


1 lb elbow macaroni

41/2 cups whole milk

7 tbsp unsalted butter

5 tbsp all-purpose flour

1 1/2 teaspoons Tasteful Additions Truffle Fusion salt

8 oz fresh soft goat cheese at room temperature

6 oz goat’s milk cheddar cheese or regular cheddar cheese

Tasteful Additions Cyprus salt or Fleur De Sel salt

1 tbsp minced garlic

1 12 cups panko crumbs


Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil.  Add the macaroni and cook until Al Dente, according to the manufacturer’s directions.  It’s very important to slightly undercook the pasta, so that it doesn’t get too soft during the baking.  Drain the pasta and set aside.

Warm the milk in a medium pot over low heat and set aside.

In a large pot over medium heat, make a roux by melting 5 tablespoons of the butter and then adding the flour, stirring constantly until the butter and flour are combined.  Lower the heat and cook for about 3 minutes more, stirring constantly, until the flour mixture releases a nutty aroma.  Stir in the truffle salt.

Using a large ladle, add the warm milk to the roux one ladleful at a time, stirring between each addition.  Add the soft goat cheese and stir.  Gradually add ¾ cup of the grated cheese stirring the milk mixture constantly and rapidly until the cheese has melted.

When the cheese has completely melted, season to taste with salt and pepper and add the macaroni.  Stir until the macaroni is well-coated and transfer to an 8 x 11 inch baking dish.

in a saucepan, melt the remaining 2 tbsp butter over medium heat.  Add the garlic and sauté’ for 1 minute.  Add the panko crumbs and sauté’ until lightly browned, about 1 minute.

Sprinkle the remaining grated cheese on the macaroni, and then sprinkle the panko crumbs on top.

Bake on the middle rack of the oven, uncovered, for 25 to 30 minutes, until bubbly and light brown on top.  Let the macaroni and cheese cool for 5 to 10 minutes before serving. 

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