Thursday, December 9, 2010

Shayni’s recipe: White Truffle Macaroni and Cheese

White Truffle Macaroni and Cheese
Serves: 8

3/4 pound elbow macaroni pasta
4 tablespoons unsalted butter
4 tablespoons all purpose flour
3 cups hot whole milk
1 teaspoon ground
white pepper
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cayenne pepper
3/4 cup grated Gruyere cheese
3/4 cup grated Fontina cheese
3/4 cup grated Sharp or White Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup Panko bread crumbs
1 teaspoon granulated Garlic
1 Tablespoon chopped parsley
1 Tablespoons
White Truffle Oil + 1 Tablespoon for drizzling
3/4 Teaspoon

Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and re-boil before adding the pasta. Cook the pasta (al dente) according to the package directions.

While the pasta is cooking, heat the butter, over medium heat in a
saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the white-sauce base. Cook the flour and butter, over low heat, for 5 minutes, add the hot milk in a steady stream stirring constantly. Cook the white sauce for 8 minutes, or until thickened. Add the salt, white pepper, garlic, 1 Tablespoon of the White Truffle oil, cayenne pepper, and nutmeg. Finally, mix in the gruyere, cheddar and fontina cheeses and cook for 2 more minutes (or until smooth) over low heat

Drain the pasta and add to the cheese sauce. Just mix to combine. Pour into prepared
baking dish. Mix together the breadcrumbs, parsley and Parmesan cheese in a small bowl and sprinkle over the top of the pasta and bake for 15 -20 minutes or until the top is browned and bubbly. Let stand for 10 minutes, and drizzle over the top with an additional 1 Tablespoon White Truffle Oil before serving.

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