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Article: Truffle oil elevates ordinary mac 'n' into the realm of superb dishes

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Post-Tribune (IN)
Article date:
March 26, 2008
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If you've fallen in love with a particular version at a restaurant, you've probably noticed that macaroni and cheese is a tough recipe to recreate at home. Me, I'm always searching for that ideal restaurant-quality recipe, characteristic of that sharp cheddar taste and the molten cheesy lava suspended between fat macaroni noodles. I love the oven-baked crunch topping, but I'm no cynic to the soft, velvety stove-cooked version. Yet for a long time, I just couldn't seem to capture that essence. I had tried numerous recipes and they all turned out good, but not incredible. The flavor was too mild or sometimes even nonexistent; and ...

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