Al Bronzo™ Conchiglie Mac & Cheese with Truffle Oil

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Try this premium take on a shells & cheese dish, featuring a blend of Italian cheeses and truffle oil. Top with toasted panko breadcrumbs and bake in the oven for extra deliciousness. 

“Conchiglie” translates to “shells” in Italian. Barilla Al Bronzo Conchiglie pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients 7 Servings

Ingredients for Al Bronzo™ Conchiglie Mac & Cheese with Truffle Oil:

  • 1 box Barilla® Al Bronzo™ Conchiglie pasta
  • 1 quart whole milk
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 1 cup Romano cheese, grated
  • 2 cups provolone cheese, shredded and divided
  • 1 cup Parmigiano-Reggiano cheese, grated
  • 2 teaspoons truffle oil
  • ½ cup panko, toasted with 1 tablespoon butter
  • Salt and white pepper to taste
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Instructions

  • Pre-heat oven to 400º F.

  • Cook pasta two minutes less than package directions and drain.  

  • Meanwhile, bring milk to a boil. 

  • In a separate saucepan melt butter, add flour, and cook for two minutes over medium heat.

  • Slowly stir in boiling milk, whisking continuously. Boil for 3 minutes after all milk is added. Turn off heat. 

  • Stir in truffle oil and three cheeses, but reserve half the provolone on the side. Mix béchamel well until cheese is melted. Season with salt and pepper. Stir in cooked pasta.

  • Pour ½ pasta and cheese mixture in a greased 13” x 9” baking dish. Spread provolone over the first layer then add the remaining pasta mixture. 

  • Top with toasted panko and place in the oven for 10 minutes before serving. 

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