Truffled Mac and Cheese

I've been plotting to invest in a really nice (read: hidden deep in the back of the cupboards where no one will accidentally grab it to fry eggs) bottle of olive oil for drizzling. I spotted this gorgeous white truffle oil on one of those rare days when I had both the time and money to invest in making up my mind to take it home, and tonight I finally got up the nerve to use it.  Oh, sweet truffles... Naturally, the first thing that came to mind was Mac and Cheese. I'm classy that way.  So, whether you have lost your mind and bought a ridiculously expensive bottle of truffled olive oil  or are just looking for a quick dinner your kids will actually eat, I bring you a 15 minute stovetop Mac and Cheese recipe that just happens to be heaven on earth, especially with a little drizzle...

1/2 package of pasta of your choosing
2/3 cup milk (I used 1%)
1 Tbls butter
1 clove garlic, finely minced
1/2 tsp fine dijon
1 tsp Worcestershire sauce
2 1/2 cups grated cheddar cheese (more if you like)
White Truffle Olive Oil for drizzling

1.  While the pasta cooks, whisk milk, butter, garlic, dijon and Worcestershire in medium pot over medium heat.  Once the sauce has reached a smooth consistency, reduce heat to low and continue to stir until pasta is done cooking. Add strained pasta and cheese to the sauce and stir until cheese is thoroughly melted. Serve hot.  Drizzle truffled oil over top of each dish.  (Okay, maybe not for the kids.  They won't appreciate it, anyways.) Now try and tell yourself the oil wasn't worth the investment!



My, but what is this?  We had a little surprise when we opened our carton of eggs from the farmers market this week.  We have already (adamantly) established who will be eating this little beauty.  Now we must decide how it will be prepared.  Any suggestions?