I just got back from a long Fourth of July weekend visiting my husband’s Grandmere (aka French grandmother) and exploring Nashville, Tennessee.
And boy was it a blast. Shopping at their new H&M, going out to fancy dinners and lunches in East Nashville and buying way too many things at Trader Joe’s…I mean, what could be better? (P.S. Stay tuned for a special Nashville food post in the next week or two.)
It was definitely a weekend of splurging, but now it’s back to cheap stir fry dinners and rice and beans for lunch.
I think we can all agree that sometimes you just need a splurge, whether it’s a special occasion or you just want to make a normal day more exciting.
If that is what you’re looking for, this Truffle Mac & Cheese is absolutely what you’re looking for!
It’s decadent, savory and a splurge in ingredients and flavors…we’re talking local mushrooms and black truffle butter, people.
I have made this Truffle Mac & Cheese for two of my husband’s birthday meals over the past few years and he loves it! And I’m always happy to get to eat it, too.
Also, please note that this recipe is for 8-10 servings and can be halved. Either way, leftovers are great!
Even though this dish is a bit of a labor of love, it’s all worth it in the end when you’re enjoying the the mushrooms and noodles coated in a (cheddar and Gruyere) cheesy sauce and topped with a garlic panko crust.
It’s time to splurge a little!
