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Penne Rigate Macaroni and Cheese With Truffle Essence
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Sandi From CA
An "upscale" macaroni and cheese, if there can be such a thing. ;)
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ounces penne rigate, dry (penne with ridges)
tablespoon black truffle oil
extra-sharp cheddar cheese
Preheat oven to 350°F.
Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point.
Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.
Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.
Temper in the heavy cream and bring to a boil.
Lower heat and simmer for 10 minutes.
Add in the herbs and seasonings. Stir in 3 cups of the extra-sharp cheddar until smooth.
Add in the truffle-scented pasta and stir until evenly combined.
Divide into individual shallow baking dishes and top with the pecans and the shredded medium cheddar.
Bake for 10-15 minutes until bubbly and slightly browned on top.
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