Saturday, May 29, 2010

Truffled Mac and Cheese

White Truffled Mac & Cheese


2 tablespoons unsalted butter

Good olive oil

Kosher salt

1 pound pasta, such as cavatappi

3 ounces white truffle butter (I made my own)

1/2 cup all-purpose flour

1 quart whole milk, scalded

12 ounces Gruyere cheese, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)

1 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

2 garlic cloves, chopped

1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)

1 1/2 cups Japanese bread crumbs (panko)

Truffled Butter is really easy to make. Buy some white truffle oil and a stick of non salted butter. Soften the butter and add oil (I poured for 4 seconds). Add salt to taste and stir...voila! Truffled Butter!

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.

Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy.

Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.

Combine the pasta and sauce in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.

Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown.

Serve hot.

Bon Appetit!

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