I actually made this recipe about a month ago, before I posted my Potato Soup with Bacon and Truffle Oil, but just finally got around to sharing it. But once again, the bacon and truffle oil combination totally kicked one of my favorite recipes up a notch. I loved it! The subtle undertones of the truffle oil and the smoky, salty crunch of the bacon paired perfectly with the creamy mac and cheese. And while I chose to make this version stovetop, you could also easily sprinkle it with some breadcrumbs and pop it in the oven for an extra-delicious baked version.
Of course, one thing I’m excited to share about this particular mac and cheese is that I made it with a healthy pasta I was recently introduced to — Dreamfields Pasta. This pasta is seriously delicious and has the flavor and texture of classic pasta, yet it has fewer digestible carbs, about the same high fiber as whole-wheat pasta, and it can help you manage your blood sugar. It has definitely become my new favorite pasta — I love it!!!
So I’m excited that Dreamfields is going to be giving one lucky Gimme Some Oven reader an entire case (12 boxes!) of Dreamfields long-strand pasta to enjoy! Be sure to enter the giveaway below (underneath the recipe in the Rafflecopter box). And then you can also read more all about what makes their pasta healthy and delicious on their website.
A delicious mac and cheese recipe gets kicked up a major notch with bacon and truffle oil! Also enter for a chance to win a Dreamfields Pasta giveaway!
8 oz. elbow macaroni, cooked al dente according to package directions
8 strips bacon
1/2 cup chopped white onion
3 cloves garlic, minced
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. smoked paprika
pinch of cayenne
8 oz. freshly-grated sharp or smoked white cheddar cheese (do not buy pre-shredded cheese)
1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
3 Tbsp. truffle oil
While the pasta water is heating in a large stockpot, cook the bacon in a large skillet over high heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease. Crumble the bacon once it has cooled.
Return 1 tablespoon bacon grease to the skillet, and lower heat to medium-high. Add onion and cook for 5 minutes, or until translucent. Add the garlic and cook for an additional 1 minute until fragrant. Remove from heat.
In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. Once the pasta is ready and has been drained, immediately stir in the evaporated milk mixture until combined. Continue cooking over medium-high heat, stirring occasionally, for about 5-8 minutes, or until the sauce comes to a simmer.
Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the truffle oil and half of the crumbled bacon.
Serve immediately, topped with the remaining crumbled bacon and additional Parmesan.