Truffled Mac & Cheese from Cookiing Light
My sister sent me some fabulous white truffle oil and I found this recipe in Cooking LIght and had to try....it is fabulous and putting here for safe keeping... I added 1 cup of white chedder to it as I wanted a more cheesy flavor.
INGREDIENTS
Nutrition- 2 1⁄4
- 2
- 1
- 12ounces uncooked elbow macaroni
- 2tablespoons all-purpose flour
- 3⁄4teaspoon kosher salt
- 3⁄4cup shredded Fontina cheese
- 1⁄2cup shredded gruyere cheese
- 1 1⁄2teaspoons white truffle oil
- 1⁄2
- 2tablespoons grated fresh parmesan cheese
- 2
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DIRECTIONS
- Heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). Cover and remove from eat; let stand 15 minutes.
- Cook pasta according to package directions; drain.
- Strain milk mixture through a solander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixuture cools to 155 degrees. Gradually add cheeses, stirring until cheeses are melted. Stir in pasta and truffle oil.
- Spoon mixture into a 2 quart buttered baking dish.
- Mix bread crumbs, parmesean cheese and garlic cloves together. Sprinkle on top
- Preheat broiler.
- Place dish on middle rack in oven; broil 2 minutes or until brown.
- (I preheated oven to 350 degrees and put into preheated oven for 15 minutes).
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