The cheese guy at Whole Foods suggested Laguiole, a French Cheddar-style cheese, and after my first bite, I was sold. It’s perfect for eating alone, having so much flavor, sharp and tangy, fruity yet ashy, nutty, rich and salty, really distinctive. I decided to make it into a unique Mac & Cheese.
White Truffle Laguiole Mac & Cheese
6 ounces dry elbow macaroni (Barilla)
5.5 ounces Laguiole, shredded
2 tablespoons heavy cream
2 teaspoons truffle oil (optional)
1. Cook the elbows according to package instructions, rinse with cold water, drain, and set aside.
2. Toss macaroni elbows and Laguiole in a 3 1/2 quart pot. Turn on a low flame. Add Cream and stir until smooth and cheese is completely melted. Stir in truffle oil. Serve.
Super Easy! Everyone seemed to like it and the bowl was finished, although it wasn’t that big of a portion. My verdict is that Laguiole has so much going on by itself, it doesn’t allow the truffle oil to shine. While the truffle oil certainly doesn’t harm the flavor, I don’t think it is necessary for this dish either.
