Truffle Mac and Cheese
Chef Tyler
Rated 4.5 stars by 2 users
Category
Pasta & Grains
Cuisine
American
Author:
Chef Tyler
Servings
2-4
Prep Time
30 minutes
Cook Time
30 minutes
Hey comfort food enthusiasts, Chef Tyler here! Elevate your mac and cheese game with Truffle Mac and Cheese. We'll blend creamy cheese sauce with hints of decadent truffle oil, then bake it until golden and bubbly. Each bite is a creamy, cheesy delight with a luxurious truffle aroma. Serve as a side dish or a main course that's guaranteed to please both kids and adults alike!🧀🍄
Ingredients
- 1 jar Truffle Carpaccio
- 4 ounces cheddar
- 4 ounces mozzarella
- 5 ounces artisanal semi-hard cheese
- 1 garlic clove
- 2 ounces unsalted butter
-
S&P Seasoning, to taste
- 3 tablespoons all purpose flour
- 2 cups whole milk
- 1 cup cream
- 1 bay leaf
- 9 ounces macaroni
- ½ cup panko breadcrumbs
- 1 pinch dried thyme
- Large pot with a lid
- Cutting board
- Knife
- Cheese grater
- Medium saucepan
- Small saute pan
- Wooden spoon
- Large bowl
- Whisk
- Strainer
- Cast iron skillet or 13x9” pyrex
- container
-
S&P Seasoning
- Fork
- 1 cup measure
MISE EN PLACE 🔪
Directions
PREP 🥒
Bring a large pot filled with water to a boil, covered, over low heat.
- Mince half of the Truffle Carpaccio.
- Grate the cheddar, mozzarella, and artisanal semi-hard cheese into a large bowl. Toss to combine.
- Peel and mince the garlic clove.
HOW TO COOK 🍳
In a medium sauce pot over medium-low heat, melt the butter. Add the garlic and a pinch of S&P Seasoning and stir until the garlic has softened.
- Add the flour and continue stirring until you’ve made a blond roux, about 2-3 minutes.
- Add 1 cup of the whole milk to the pot and turn the heat to medium-high. Whisk until a smooth paste forms.
- Add the remaining milk, the cream, and the bay leaf and continue whisking until the mixture is at a full boil.
- Adjust the heat to maintain a gentle simmer. Simmer on low heat, whisking occasionally, for 10 minutes.
Season the large pot of boiling water with S&P Seasoning and stir. Add the pasta and cook, stirring occasionally, until al dente (about 8-9 minutes). Strain.
- 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.
Whisk in the chopped Truffle Carpaccio. Taste and adjust the seasoning with S&P Seasoning.
- Fold the cooked pasta into the cheese sauce.
- 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..
- Turn on the broiler.
- 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.
Remove the mac n cheese from the oven and top with the crispy toasted panko, Truffle Carpaccio slices, and S&P Seasoning. Enjoy!