The Perfect Thanksgiving Side Dish

Author:

Natalie Mason

November 20, 2012

I am addicted to truffle oil. There, I said it. I like it on everything—grilled cheese, popcorn, eggs, pasta, you name it and it tastes better with truffle oil drizzled over it. I do prefer white truffle oil to black truffle oil. Don't know why, but I do.

Mac and cheese is the perfect vehicle for truffle oil, and this dish will knock your socks off. Freaking amazing. Matt said (and I quote), "This is the best mac and cheese you have ever made." The original recipe is a family favorite that my mom always made and we grew up eating. I made a few changes to it, mainly adding in a few different cheeses and the oil. Think old-school mac and cheese, but cheesier, gooier, and with more flavor. You could easily use any cheeses you like, but these three work really well together. This would be the perfect side dish for your Thanksgiving meal. Best part? You can make it ahead and just bake it on Thanksgiving Day (the kind of meal dreams are made of).

Bon Appetit and Happy Thanksgiving!

{TRUFFLED MAC AND CHEESE}

1 8 oz. box elbow macaroni, cooked according to package instructions

3-4 Tbsp. Truffle oil, plus more for drizzling

2 cups cream style cottage cheese

1 8 oz. carton sour cream

1 egg, slightly beaten

1/4 tsp. salt

1/4 tsp. pepper

1 cup shredded sharp cheddar cheese

1/2 cup shredded Gouda

1/2 cup shredded Parmesan

Drain and rinse cooked macaroni. Immediately after draining, toss the noodles with a generous amount of truffle oil (approx 3-4 tablespoons) and set aside. Blend cottage cheese, sour cream, egg, salt, pepper, and three cheeses. Stir in macaroni. Spoon into lightly greased baking dish. Drizzle truffle oil over the top. Bake at 350 degrees 30-40 minutes or until bubbly.

**side note- sometimes I add even more cheese than it calls for. I love lots of cheese**

Lead photograph (truffle oil) by Bob Ovelman of Hilton Head Island; Beaufort Tribune