Truffle Macaroni and Cheese

When we were in New York we ate at Cafeteria. I ordered something with salsa and guacamole. I'm a sucker every time. My step-sister, Becky, ordered the Mac Attack. Three different types of macaroni and cheese. The one that stood out the most, the one that I kept sneaking tastes of was the Truffle Macaroni and Cheese.
I don't even like mushrooms.
When we got back to Sweden I wanted to make comfort food. Food from home, from America. It is very much autumn in Sweden right now. Chilly days, chillier nights. I wanted food from home that would compliment the amazing autumn we are having. And what would be better than truffle mac and cheese?
The answer: nothing.

























Truffle Macaroni and Cheese
200 grams of macaroni

30 grams of butter
2 tablespoons of truffle oil
4 tablespoons of flour

A few drops of Worcestershire sauce
About 1/4 a teaspoon of dijon mustard

2 cups of milk

2 cups of cheese shredded*

More truffle oil to taste.
Salt and pepper to taste**

Preheat your oven to 200 C.

Prepare the macaroni using the directions on the box. Set aside when done.

Heat the butter and truffle oil in a pan on medium heat. When melted, mix in the four tablespoons of flour to make a roux. Mix well. Add a few drops of Worcestershire sauce and the dijon mustard. Pour in the milk slowly, keep stirring. Let the mixture come to a boil and then reduce to heat to low and let simmer for about 10 minutes. Keep stirring.
With the heat on low, slowly add the cheese, let each addition melt into the sauce before adding more. The sauce should be thick and creamy. If too thick add a bit more milk.
Season your sauce with salt and pepper. And then add in your macaroni. Mix well. Make sure each little macaroni is coated.

Oil a baking dish (I used a bit of truffle oil mixed with olive oil) and pour the macaroni and cheese mixture into the dish. Top with extra cheese.

Bake for about 20-30 minutes until the top of golden brown.
Let cool and then lightly sprinkle a bit of truffle oil over the cooled macaroni and cheese.

Notes
*I used really low grade cheese. Most of the high grade cheese here come in blocks and I didn't want to spend time grating the cheese so I went ahead and bought pre-grated cheese. It was fine.

** I had some porcini mushroom salt in the pantry from a trip to Central Market in Texas a long time ago. I used a bit of this for extra flavor.

Also, we had leftovers and it was even better the next day. Like, so good.