We spent the holidays in Hawaii with my family.
After two weeks, I think we must have acclimated to the 80 degree weather. By the time we arrived back in Portland after New Year’s, the temperature in the Northwest had dropped dramatically to the low 30s – and it was really difficult to get used to the change.
All I’ve wanted since we’ve returned is comfort food: quesadillas, grilled cheese and tomato soup, and macaroni and cheese. Notice a trend here? Thank god I’m not lactose intolerant.
I justified my mac and cheese craving by making it from scratch and adding white truffle oil to make it a bit more sophisticated. And wow, we devoured this dish quickly. The truffle oil adds a really earthy, rich flavor to the already drool-worthy cheesy goodness. Truffle oil can be expensive, but a little goes a long way. And it’s totally worth the splurge.
In addition to the truffle oil, I love the caramelized breadcrumb crust. I don’t think I’ll be able to eat crustless mac and cheese again.
This one-pot-dish was adopted from a Ninja Cooking Systems Slow Cooker recipe, but you can adapt it to your own slow cooker (or for the stovetop!) easily.