2.21.2013

wine night: lightened up {truffle} mac and cheese

Oh boy do I have a good one for you guys today.
Imagine a lower-fat, lower-calorie mac and cheese with the addition of....
...wait for it...
TRUFFLES.
Okay, well truffle salt.
This tastes like it's from a restaurant and it is SO easy to make at home.
It seriously takes the same amount of time as that blue box mac and cheese.
And at less than 400 calories per serving, you can def have some wine with it. 

I use this brand of tuffle salt.
Given to me during a Secret Santa exchange at work (Thanks Greg/Kristen!)
I'm obsessed.
It really elevates this dish to the next level.
What I'm trying to say here is get yourself some truffle salt
and then make this dish for your Wine Night tonight!

Lightened Up Truffle Mac & Cheese
Adapted from Cooking for Keeps
Serves:  6

Ingredients:
  • 12 oz. elbow pasta (I used Ronzoni Smart Taste)
  • 12 oz. fat free evaporated milk
  • 1 egg yolk
  • 1/2 t. truffle salt - I tend to use more than 1/2 a t. but some people find it overpowering. Edit to your liking. Total use 1 t. total salt (any combination of truffle and kosher).
  • 1/2 t. kosher salt
  • 1 t. garlic powder
  • 1/4 t. black pepper
  • 1 t. Italian seasoning
  • 1 T. unsalted butter
  • 8 oz. 75% reduced fat whit cheddar cheese (I used Cabot brand), grated
  • 4 oz. 1/3 less fat cream cheese, softened
  • 1 t. reduced fat parmesan cheese
  • 1/2 C. panko breadcrubs
  • Cooking spray

Directions:
  1. Cook pasta until al dente.
  2. While pasta cooks, in a separate medium bowl, whisk together the evaporated milk, egg yolk, truffle salt, garlic powder, black pepper, and Italian seasoning.
  3. Drain pasta and return to pan. Reserve some pasta water just in case.
  4. With heat on low, add evaporated milk mixture and butter to pasta. Stir until completely coated.
  5. Add grated cheese and cream cheese. Stir until everything is melted and creamy. If sauce feels to thick, add a little pasta water to loosen it.
  6. Pour pasta in to lightly sprayed casserole dish.
  7. Sprinkle top with panko and Parmesan. Gently spritz top of panko and Parmesan with cooking spray (this will help it brown).
  8. Place under broiler set to LOW for 2 minutes. Watch it in there! It will toast quickly!

Nutrition: (per serving)
  • Calories:  385
  • Carbs:  51 g
  • Fat:  11 g
  • Protein:  23 g

 Great. Now I'm hungry (again).
Enjoy and Happy Wine Night!
xoxo,
K

P.S. We had this along side a glass of Penfolds Koonuga Hill Shiraz. Complemented the cheddar and nuttiness of the truffle salt perfectly. Not bad for a $13 bottle of wine. :) 

{photos by me}
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