When the weather changes, so does my cooking. Here in New England, when the temperature drops, all I want is something warm and comforting. Mac and Cheese is one of my all time favorites!

I have two really great Mac and Cheese recipes: one is decadent and rich, the other a lighter meal for those counting calories.

RICH: Truffle Mac & Cheese (8 servings)
Prep Time: 15 minutes
Total Time: 45 mins – 1 hour

Ingredients:
1 box dried pasta (pipette or elbow macaroni cooked according to instructions on box)4 Tbsp unsalted butter (1 stick)
1/4 cup all-purpose flour
3 cups whole milk (I used 1 1/2 cup fat free and 1 1/2 cup heavy cream)
1/2 cup grated parmesan cheese
2 to 2 1/2 cups Four Cheese Shred (Asiago, Fontina, Parmesan, Provolone)
1 cup Shredded Gruyere
1 tbsp White truffle oil (white or black – white is mild, black is earthier)
Black truffle oil for drizzling
Italian bread crumbs
additional parmesan
salt and pepper to taste

Preparation
Pre-heat oven to 350*

Cook pasta according to the box, salting the water and adding a tsp. of olive oil to the pasta water to prevent pasta from sticking.
While pasta is cooking, heat butter over medium heat in a saucepan until it foams and bubbles.
Slowly whisk in flour until a white sauce forms.
Lower heat to low.
Slowly pour in milk (or milk/cream mixture) whisking continuously until all milk has been incorporated and the sauce thickens – approximately 5 to 8 minutes. Make sure there are no lumps… if there are lumps, you will have to skim them out.
Slowly add the cheeses and continue to stir until the cheese is completely melted. Add the white truffle oil to cheese mixture. If more is needed, add to taste.
Add salt and pepper to cheese mixture to taste.

Drain pasta once it is finished cooking. Slowly add the cheese sauce to the pasta and mix in to pasta. Pour pasta mixture in to a bake-safe pan.
Sprinkle breadcrumbs and parmesan over pasta mixture.
Drizzle black truffle oil over the top.

Bake in oven for 20 minutes or until the top is golden brown. Once finished cooking, add more black truffle oil to taste.

LIGHT: Mac and Cheese Bake
Prep Time: 18 minutes
Total Time: 45 mins

Ingredients:
1 box dried pasta (pipette or elbow macaroni cooked according to instructions on box)1/2 cup fat-free sour cream
12 oz can fat-free evaporated milk
8 oz low-fat shredded cheddar or colby-jack cheese
1 Tbsp Dijon Mustard
1/4 tsp table salt
1/4 tsp black pepper
2 Tbsp dried bread crumbs
2 Tbsp Reduced Fat grated Parmesan cheese

Preparation
Pre-heat oven to 350*

Cook pasta according to the box – do not add salt or fat (oil or butter) to the pasta. Drain pasta and transfer to a large bowl. While pasta is still hot, stir in sour cream and set aside.
Heat evaporated milk in a small saucepan over medium heat until tiny bubbles appear. Reduce heat to low and add cheese. Simmer until cheese melts, stirring constantly with a wire whisk. Remove from heat and stir in mustard, salt and pepper.
Mix cheese sauce in to pasta and coat pasta. Transfer to a casserole dish.

Combine breadcrumbs and grated parmesan cheese. Sprinkle breadcrumb mixture over pasta.
Bake until top is golden brown – 30 minutes.

Enjoy!