Truffle Mac and Cheese
- 3 tbsps unsalted butter
- 1 tbsp oil
- 1 onion, minced
- 3 tbsps flour
- 2 cups heavy cream
- 3/4 cup water
- 1 tsp truffle salt
- 2 tsps truffle oil
- pinch ground white pepper
- pinch ground cayenne pepper
- 3 ozs cream cheese
- 5 ozs white sharp cheddar cheese, grated
- 7 ozs Swiss or Gruyere Cheese, grated
- 1 lb pasta shells, cooked according to directions
- Panko Mix Ingredients
- 1/4 lb unsalted butter (1 cube)
- 2 cups Panko bread crumbs
- Salt and pepper to taste
- pinch ground cayenne
- 1 tbsp ground paprika
- 1/2 cup grated parmesan cheese
- 1 tbsp truffle oil
Preheat oven to 350 ˚ F.
To make the sauce for the mac and cheese, melt the butter in a medium saucepan. Add the oil and the onions and sauté until translucent. Mix in the flour and cook, stirring regularly, until golden in color. Slowly mix in the heavy cream. When the cream is hot and just starting to bubble, remove the pan from the heat and add the remaining ingredients, except for the pasta. Stir constantly until all the cheese is melted. You may have to put the sauce back on the stove on a low flame to melt all the cheese. Set sauce aside.
Cook the pasta as directed and drain off the water.
To make the panko mix, melt the butter in a sauté pan, then add the panko. Cook on low heat until the panko starts becoming a darker golden color. Add the rest of the ingredients, except for the parmesan cheese. Cook for another 5 minutes, stirring frequently, so it does not burn. Remove from heat and stir in the parmesan cheese.
In a large bowl, mix the sauce with the pasta. Spread the mixture evenly into a lightly greased 3–4-quart baking dish. Sprinkle the panko on top and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and cook for another 15 minutes. Let cool slightly then serve hot with glasses of wine.
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