TRUFF Mac & Cheese With Sausage and Collards
TRUFF has upgraded the classic macaroni & cheese, with the addition of White TRUFF. Mac & Cheese is a staple for southern family members so we added savory collards greens and sausages and paired them with this deliciously cheesy main dish.
There are a lot of ways to prep this dish to keep it easy, especially when you are on the road or out camping. The macaroni and cheese can be prepared ahead of time or the day of (weekends are perfect for homemade mac). Then, assemble it all when camp is set up and you are ready to dig in.
The cheese sauce can be prepared, chilled, and then reheated (before it’s tossed with the noodles). The macaroni noodles can be par-cooked, chilled, and then tossed in the sauce.
Collard greens are no stranger to slow-cooking. Use your favorite Dutch oven or crock pot. Collards are best when you cook them all day (slow-and-low).
TRUFF Macaroni & Cheese with Sausage
[ Serves 4-6 ]
Macaroni and Cheese:
- 1lb. macaroni noodles, partially cooked (shave off 3-4 minutes from the cooking time listed on the instructions)
- 1/2 cup butter
- 1/2 cup flour
- 1% cup whole milk
- 2% cups half and half
- 4cups shredded cheddar
- 2 cups shredded gruyere or swiss cheese
- 2 tablespoons White TRUFF
- 2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons butter
- 1/2 each yellow onion, peeled and minced
- 2 teaspoons Worcestershire sauce
- 4tablespoons granulated sugar
- 2 tablespoons White TRUFF
- 1 tablespoon apple cider vinegar
- 3 teaspoons salt
- 2 bunches collard greens, stems removed, chopped
- 4sausage links, cooked according to the instructions on the package
Cook the macaroni noodles according to the instructions listed on the packaging, with a slight modification. Reduce the cooking time by 3-4 minutes (the noodles will continue to cook while the dish bakes later on in the recipe).
While the noodles are cooking, melt the butter in a large pot over medium-high heat. Once melted, add the butter and stir to combine (creating a roux) - cook the roux, frequently stirring for about 1 minute.
Reduce the heat to medium, add the milk and half & half. Stir to combine and bring to just under a simmer (the milk needs to be hot, not boiling). Add the cheeses, adding a handful at a time and letting that melt before adding the next, until thick and cheesy - season with White TRUFF, salt, and pepper.
Add the macaroni noodles and stir to combine.
Preheat your oven to 400°F. Place macaroni and cheese in a large baking dish and place in the oven - bake for 25-30 minutes or until bubbly and slightly golden brown on the top. No oven? No problem. Use your Dutch oven and place into the campsite fire pit. Your RV's convection oven works here as well.
While the macaroni and cheese is baking, melt the butter in another large pot. Once melted, add onions and sauté until fragrant, about 2 minutes. Add Worcestershire sauce, sugar, White TRUFF, vinegar, and salt. Stir to combine.
Add collards, reduce heat to medium, stir and cover - cook the greens for 20-25 minutes or until tender.
Serve the macaroni and cheese with sausage and greens.
Have you tried this recipe? Let me know your thoughts in the comments below.