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Truffle Mac & Cheese Class Page

Chef Tyler
Cook time: 90 Minutes
Servings: 2
Difficulty: Beginner

Members only

What you'll learn

  • Learn about the importance of seasoning, and experimenting with different types of cheeses to achieve the desired taste
  • Learn about proper pasta boiling times, the art of creating a smooth cheese sauce, and baking principles to achieve the desired texture and flavor.
  • Develop an understanding of how to create a smooth and creamy cheese sauce without it being too thick or too thin.

Mise En Place

Whisk
Knife
Cheese Grater
Measuring Cups
Strainer
Chopping Board
Saute Pan
Wooden Spoon
Large Pot with Lid
Sauce Pot
Spoon
Fork
Bowl

Shopping List

Truffle Carpaccio, 1 jar

Cheddar, 5 oz

Mozzarella, 5 oz

Artisanal semi-hard cheese, 5 oz

Garlic, 1 clove

Unsalted butter, 4 tbsps

Balinese Truffle Salt, to taste

All purpose flour, 3 tbsps

Whole milk, 2 cups

Cream, 1 cup

Bay leaf, 1x

Macaroni, 9 oz

Breadcrumbs, ⅓ cup

Dried thyme, 1 pinch

Kosher salt

Prep

  1. Bring a large pot filled with water to a boil, covered, over low heat.
  2. Mince half of the Truffle Carpaccio.
  3. Grate the cheddar, mozzarella, and artisanal semi-hard cheese into a large bowl. Toss to combine.
  4. Peel and mince the garlic clove.

How to cook

  1. In a medium sauce pot over medium-low heat, melt the butter. Add the garlic and a pinch of Balinese Truffle Salt and stir until the garlic has softened.
  2. Add the flour and continue stirring until you’ve made a blond roux, about 2-3 minutes.
  3. Add 1 cup of the whole milk to the pot and turn the heat to medium-high. Whisk until a smooth paste forms.
  4. Add the remaining milk, the cream, and the bay leaf and continue whisking until the mixture is at a full boil.
  5. Adjust the heat to maintain a gentle simmer. Simmer on low heat, whisking occasionally, for 10 minutes.
  6. Season the large pot of boiling water with kosher salt and stir. Add the pasta and cook, stirring occasionally, until al dente (about 8-9 minutes). Strain.
  7. Turn off the béchamel pot’s burner and remove and discard the bay leaf. Reserve 1 cup of cheese and add the remaining grated cheese to the sauce. Whisk to combine.
  8. Whisk in the chopped Truffle Carpaccio. Taste and adjust the seasoning with Balinese Truffle Salt.
  9. Fold the cooked pasta into the cheese sauce.
  10. In a small saute pan over medium-low heat, stir together the panko and dried thyme. Toast until the panko is golden brown and delicious..
  11. Turn on the broiler.
  12. While the panko is toasting, transfer the pasta to the cast iron pan and top with remaining cheese. Place under the broiler and broil for about 2 minutes or until golden brown and delicious.
  13. Remove the mac n cheese from the oven and top with the crispy toasted panko, Truffle Carpaccio slices, and Balinese Truffle Salt. Enjoy!

From the chef

Get ready for a taste bud party with our Truffle Mac 'n Cheese! We're taking your favorite comfort food and giving it a swanky upgrade. Picture this: perfectly cooked elbow macaroni swimming in a dreamy, creamy cheese sauce with a hint of earthy truffle goodness. It's like mac and cheese's cooler, fancier cousin. Each bite is a flavor explosion that'll make your taste buds do a happy dance. So, ditch the ordinary and get ready to dive into a bowl of pure, unapologetic yumminess!

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