4 Serves
40 Mins
25 g
70 g
25 g
Bring a large pot of salted water to a boil and cook the macaroni pasta until al dente, then drain.
Ingredients, vitamins, and health benefits
Salt
Salt And Pepper
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AmericanVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
905 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
722 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
In a saucepan, heat the truffle oil over medium heat and sauté finely diced onions and minced garlic until translucent.
Whisk in the cheddar cheese and mozzarella cheese until melted and smooth, creating a velvety sauce.
Fold the cooked pasta into the cheese sauce, season with salt and pepper to taste, and serve immediately while hot.
Macaroni Pasta
Truffle Oil
Onion
Garlic
Cheddar Cheese
Mozzarella Cheese
Vitamin A
372 µg / 900 µgVitamin C
6 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
905 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
722 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
7
g40
g4
g
American
MexicanZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
63 µg / 55 µg