Yields 3 – 8 oz. portions

Truffled Macaroni & Cheese

2 Tbsp garlic, chopped
½ cup shallots, chopped
3 Tbsp butter, divided
1 cup white wine
1 cup heavy cream
½ tsp black pepper, ground
1 tsp chicken bouillon
1 cup half & half
2 Tbsp flour
¼ cup parmesan cheese, grated
¼ cup provolone cheese, grated
¼ cup monterey jack cheese, grated
¹/³ cup cheddar cheese, grated
2 Tbsp truffle oil
¹/³ lb. elbow macaroni, cooked al dente
To taste salt

Instructions

1. Sweat garlic and shallots in 2 Tbsp of butter until translucent.
2. Add white wine and reduce by half.
3. Add in heavy cream, black pepper, chicken bouillon and half & half.
4. Bring to simmer.
5. In a small saucepan, create a roux by melting the remaining tablespoon of butter then whisking in flour.
6. Whisk continually until light blonde.
7. Whisk roux into simmering mixture to thicken.
8. Simmer for 10 minutes.
9. Add all cheeses and truffle oil.
10. Blend mixture in blender covered with kitchen towel. Be careful—hot mixtures expand when blended!
11. Return to saucepan and bring to simmer.
12. Add in cooked pasta.
13. Taste and adjust seasoning with salt and pepper.
14. Allow to cool.

Topping

¼ cup Panko bread crumbs
2 Tbsp truffle oil
2 Tbsp butter, melted
To taste salt
To taste black pepper, ground

1. Combine all ingredients and mix well.
2. The resulting bread crumb mixture should have a moist appearance and texture.

Preparation

1. Divide macaroni and cheese mixture evenly into three 8 oz. casserole dishes.
2. Divide topping between the three dishes.
3. Bake at 350º for 25 minutes or until the topping is golden brown.
4. Serve immediately.

The Urban Swank Girls

September 16, 2011

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