Keto FriendlyLow CarbGluten FreeVegan
Simple Ingredients * Intense Flavors
4 cup dried elbow macaroni or cavatappi pasta1 egg1/4 cup salted butter1/4 cup all-purpose flour1 1/2 cup whole milk2 teaspoons dry mustard1-pound grated cheese: cheddar, Colby jack, fontina and Gruyère are all good choices1/2 teaspoon salt plus more to taste1/2 teaspoon seasoned salt1/2 teaspoon ground black pepper2 tablespoons Terrapin Ridge Farms Truffle Hot Sauce plus more for topping
Cook the macaroni until slightly al dente. It should be slightly firm. Drain. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium low heat, cooking the roux for five minutes. Whisking constantly, pour in the milk, add the mustard and truffle hot sauce. Whisk until smooth. Cook for five minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth add the cheese and stir to melt. Add the salt seasoning salt and pepper. Add more seasonings to taste. Pour in the drained cooked macaroni and stir to combine. Serve immediately or pour into a buttered baking dish top with extra cheese. Bake at 350° for 20 to 25 minutes, or until bubbly and golden on top. Top with drizzles of Terrapin Ridge Farms Truffle Hot Sauce. Enjoy!