1 Cup of Maison Pebeyre Truffle Mayonnaise
3 Cups of shredded cheddar cheese
1.5 Cups Milk
8 Ounces of elbow macaroni cooked and drained
- Preheat oven to 375°.
- Combine Maison Pebeyre Truffle Mayonnaise, 2-1/2 cups cheese and milk in large bowl. Stir in macaroni. Spoon into shallow 2-quart casserole, then top with remaining 1/2 cup cheese.
- Bake 30 minutes or until heated through and cheese is melted.
Inspired by Hellman’s Creamy Mac ‘N Cheese.