Nothing but Truffle Macaroni and Cheese
Nothing but Truffle Macaroni and Cheese
No matter how intricate or fun a menu may be, if something has truffle in it, I’m ordering it. The heart knows what it wants, and if Ryan Reynolds continues to be hot and unavailable, I’ll settle for the floral fungus that chefs still can’t get enough of. And for the critics who say that truffle overpowers a dish, that is entirely the point, especially in a macaroni and cheese. Begone with your pessimism and bring out the truffle shaver. I’ll tell you when to stop slicing, aka never.
Ingrediënten
- 4 tablespoons unsalted butter plus more for greasing
- 1 cup panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- ¼ cup finely chopped fresh flat-leaf parsley
- 1½ teaspoons kosher salt plus more for seasoning
- 1 pound campanelle or cavatappi pasta
- 5 tablespoons black truffle butter
- ½ small yellow onion finely grated
- 2 garlic cloves minced
- 4 cups whole milk warm
- 5 tablespoons all-purpose flour
- 4 ounces fontina cheese grated (about 1 cup)
- 8 ounces sharp white cheddar cheese grated (about 2 cups)
- 8 ounces Gruyère cheese grated (about 2 cups)
- ½ teaspoon freshly ground nutmeg
- Freshly ground black pepper
- 1 black truffle thinly shaved, for garnish (optional)
Instructies
- Preheat the oven to 350ºF.
- Grease a 9 x 13-inch baking dish with butter.
- In a large nonstick skillet, melt the butter over medium-high heat until it begins to bubble.
- Add the bread crumbs and stir until golden brown, about 7 minutes.
- Remove from the heat and transfer to a medium bowl.
- Toss to combine with the Parmesan, parsley, and salt.
- Set aside.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente, 2 to 3 minutes less than the package instructions.
- Drain the pasta and let cool.
- In a medium saucepan, melt the truffle butter over medium-high heat.
- Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 4 minutes.
- Gradually add the warmed milk, stirring continuously.
- Evenly sprinkle the flour over the top of the mixture and stir.
- Cook for about 2 minutes to cook out the raw taste of the flour.
- Bring the sauce to a boil, then reduce the heat to maintain a simmer and cook to thicken, about 7 minutes.
- Test the sauce to make sure it is thickened properly by running your finger through the sauce on the back of a wooden spoon.
- If the sauce stays separated, it is ready for you to add the cheese; if it runs together, it needs a little more time to cook.
- Once you are sure the sauce is properly thickened, remove it from the heat and add the fontina, cheddar, and Gruyère.
- Stir until the cheeses melt, then season with the nutmeg, salt, and pepper.
- Mix in the cooked pasta.
- Pour into your prepared baking dish and top with the toasted bread crumb mixture.
- Bake for 30 minutes, until the mac and cheese is bubbling.
- Remove from the oven and garnish with the shaved black truffle, if using.
- Let cool for at least 10 minutes before serving.
Notes / Tips / Wine Advice:
When making mac and cheese, you may be tempted to use truffle oil. It’s easy to find and you hear people talk about it all the time. Originally, truffle oil was made using a high-quality olive oil and black or white truffles. But here’s the thing: Truffle oil today is often made using synthetic truffle flavorings. That’s why I have opted to use truffle butter made from fresh truffles. You can see the little flecks of truffle in the butter, making it a more gourmet and authentic experience.
