Truffled Mac and Cheese – Recipe for a Rainy Day
Posted May 25th, 2012 by Scott Rousseau
Filed under: mac and cheese, recipe, truffle
We’re excited that Summer is around the corner and grilling season officially kicks off this weekend!! Nevertheless, we had to add one of our all-time favorites before focusing on the grill. There’s nothing quite like the cheesy goodness and the rich earthiness of truffles, YUM. You have to look forward to something when it rains, right?
TRUFFLED MAC AND CHEESE
8 ounces bowtie pasta, dry
4 tablespoons white truffle oil
1/4 onion sliced
2 tablespoons minced garlic
2 tablespoons olive oil
1 3/4 cups heavy cream
4 tablespoons minced cilantro
1/4 teaspoon black pepper
2 cups extra sharp chedder cheese, shredded
1/2 cup gruyere cheese, shredded
1/2 cup grated parmesan
1 cup seasoned sourdough croutons, crumbled
4 tablespoons of Beyond The Shaker Truffle Salt
Preheat oven to 350 degrees F.
Bring water to a rapid boil in a 8-quart pot. Drop pasta into water and stir. Boil 5-6 minutes. Pasta should be slightly undercooked. Drain off water through a colander, sit one minute and “shock” with a spray of cold water. Toss the pasta in an oven-proof baking dish with 2 tablespoons of the Beyond The Shaker’s Truffle Salt. Set aside.
Combine the onion, garlic, olive oil in a 4-quart pot and cook slowly for 4-5 minutes. Raise heat to medium and cook 2 more minutes, stirring. Add the heavy cream and bring to a boil. Simmer 7 minutes on low.
Add the cilantro and pepper. Slowly stir in the 2 cups of chedder, 1/2 cup of gruyere, and 1/2 cup of parmesan until sauce is smooth. Pour the cheese sauce mixture over the pasta. Sprinkle 2 tablespoons of Beyond The Shaker’s Truffle Salt over pasta. Top with the sourdough crumbs.
Bake for 10-15 minutes until slightly browned on top.
Serves about 4 adults as an entree… or 5-7 as a side dish.