Truffled Mac and Cheese
December 1st, 2009
You’d think that after all of the rich food I ate over Thanksgiving that I’d be subsisting on carrots and celery through December. Instead, last night I decided that Mac and Cheese would be a more appropriate meal and Kraft just wasn’t going to cut it. I used this recipe and substituted Horseradish Cheddar and added some truffle salt for a little bite and an indulgent touch. My tastes have changed a lot since when I was a kid, but comfort food never gets old.
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