Casarecce with Italian Cheeses and Truffle Oil Recipe

Casarecce with Italian Cheeses and Truffle Oil Recipe

Mac and cheese for when you feel like adulting.

Serving: 6 people


1 box casarecce

⅓ cup panko bread crumbs

1 tablespoon extra-virgin olive oil

1 cup Fontina cheese, shredded

1 cup Asiago cheese, shredded

2 cups heavy cream

1 teaspoon truffle oil

1 cup parmigiano reggiano cheese, grated

salt and black pepper, to taste


1. Fry bread crumbs with olive oil over medium heat in a large skillet until crispy; set aside

2. Bring a large pot of water to a boil; season with salt

3. Cook pasta according to package directions

4. Melt the fontina cheese and asiago cheese with heavy cream over low heat in a medium skillet, stirring frequently until combined, about 4 minutes; season with salt and pepper

5. Toss pasta with the cheese mixture in a large serving bowl until combined

6. Stir in truffle oil and Parmigiano reggiano cheese

7. Top with the bread crumbs

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