I love guest blogging, but guest blogging for a friend is ten times better. Meghan and I became friends at FSU. We both studied Retail Merchandising and Product Development together and had a great time doing it. We took countless classes together and always chose each other when doing projects. I've always loved Meghan's style and love catching up on her blog. Though we live across the country from each other; I love that we can catch up via each others blogs whenever we want.
I recently posted this recipe on my blog Dash of Sass. Dash of Sass aims to be a lifestyle blog containing recipes, restaurant suggestions in the Tampa, FL area, and the outfits/trends I love. For this recipe in particular I took one of my favorite things (mac n cheese) and added truffle oil. This recipe goes beyond being sinful comfort food; the truffle oil sends it over the edge with flavor. To top it off, the addition of broiled breadcrumbs add a necessary crunch to an otherwise creamy dish. I hope you all enjoy a bowl of this with your friends. I'd love to enjoy a bowl with MC Squared in person but for now I'm just happy to share it here! Thanks for having me Meghan!
1/2 pound elbow pasta
1/3 quart heavy cream
1 cup white cheddar, shredded (preferably Cabot)
1 cup Monterey Jack, shredded
1 Tbsp. Parmesan, shredded
1/2 cup plain bread crumbs
1 tsp. truffle oil
1 Tbsp. butter
Cook elbow pasta in salted boiling water al dente, approximately 6 minutes. Heat the butter in a saucepan over medium heat until melted. Add cooked pasta, heavy cream, and season with salt and pepper.Allow the mixtures to reduce a bit. Next, add in the white cheddar and Monterey Jack cheeses. Combine the breadcrumbs and Parmesan in a small bowl to top the dish. Place under broiler and allow crust to crisp for one minute before serving.
All Photography: A. Shaffer Photography
Make this dish and show us how it turned out by using #dosandmcsquared