Let the record show that the extreme lack of any type of food styling in these photos is indicative of two things. One, this is literally how they looked when they came out of the oven, so consider this a mix of “keeping it real” and “I was hungry” (hello, it was Super Bowl Sunday!). Two, I had taken a little bite out of one of the dishes to check for seasoning, and it was SO good, I had zero interest in prettying this up. Nay, this baked mac and cheese required immediate consumption.
Surprisingly, it had been a few years since I’d whipped up mac and cheese (blog name’s not withstanding). Sunday’s big game seemed like the perfect excuse; plus, I recently found these gratin dishes on sale, and have been using them as an excuse to make delicious, cheesy, baked things in the oven. This version of mac and cheese is no exception — it uses a three cheese sauce, chopped bits of salty prosciutto, and an herbed breadcrumb topping. But what makes it extra special is the use of white truffle oil. Divine!
Fancy as it seems, if you’ve made a white sauce before, this dish is a cinch to put together — and even if you haven’t, it’s easier than you think. This recipe could be perfect if you want to cook a little sumthin sumthin for your special someone on February 14. Just add Champagne, a simple green salad, and you’ve got a dinner to remember! Here’s how I made it: Read more »