You know, the kind of person who craves homemade mac n cheese? The old fashion kind with elbow macaroni and lots of cream and cheese?
I am not. I know, I am weird.
I am embarassed to admit my favorite mac n cheese comes in a little blue box and has spiral noodles and packet of “orange powder”. It must be something remniscent of my childhood, who knows.
So typically, I stay clear of mac n cheese… And then I tried a bite of my husands Truffle Mac n cheese from Noodles. YUM. It was so good and so rich. Complex. (Gosh I sound like I am talking about wine?!)
Anyway…I couldn’t find the fat grams for the Truffle Mac N Cheese, but their regular one? 43 grams of fat 1030 calories. ouch. So, I set out to make a complex and yet low fat Mac ‘n Cheese and “Truffled” Mac ‘n Cheese was born. I used Black Truffle oil I found at Marshalls of all places. (Their food section is always worth perusing…)
The #1 reason that this recipe was successful for me is that my 2 year old asked for seconds and the kid basically eats three things. Woo woo!
I hope you and your fam like it too.
Did you know that Black Winter Truffles can go for as much as $600 lb?
Here’s What You Need:
8oz portabellas, chopped
2 TBS of black truffle oil*
1/2 tsp of garlic, minced
1 cup of kale, chopped*
3 wedges of Laughing Cow Light Swiss
1 cup wheat/whole grain elbow macaroni noodles
2 cups ff milk
1 TBS of flour
2 TBS of all natural, low fat sharp cheddar, divided
Here’s What You Do:
Cook pasta according to package directions. While it is cooking heat 1 TBS of the truffle oil over medium hot and then add the portabellas. Stir until softened, about 6 minutes. Add 1/2 tsp of garlic and stir for 1 minute. Add in the kale until starting to slightly wilt. Season with salt and pepper and remove from heat. Meanwhile, in a seperate bowl, whisk 1 cup of milk with 1 TBS of flour until completely smooth. Add 3 wedges of the Laughing Cow cheese, really using your fork to break it up before whisking in. Add 1/4 tsp each of paprika, salt and pepper along with a dash of nutmeg. Heat over medium low, adding 1 TBS of truffle oil. Add 1 more cup of milk continuing to whisk. Stir in 1 TBS of sharp cheddar and stir constantly until smooth. Remove from heat and season with more S+P if needed. Turn the oven to broil and stir the macaroni noodles into the cheese mixture along with mushroom mixture. Pour into a baking dish sprayed with nonstick spray, adding an additional TBS of cheddar to the top. Broil 1-3 minutes or until bubbly and serve.
*You can sub in spinach or chard if you don’t like kale. If you can’t find truffle oil, you can add in another flavored olive oil or use regular evoo and then more seasoning.
I added a big dash of parmesan on the top and served this as is to the kids. I stood back kind of waiting for the “eww face” and it never came. They both gobbled it up. Yay! If your kids are ultra picky, you can really chop the greens and mushrooms or use another vegetable they may prefer more.
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