Photo: White Truffle Mac and Cheese Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup chopped red onion
- 1/2 cup chopped garlic
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups cooked cavatappi pasta
- 1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
- 1/4 cup infused white truffle oil
- 1/2 cup grated Parmesan
- 1/4 cup Japanese bread crumbs (panko)
- Salt and freshly ground black pepper
Directions
Preheat the broiler.
Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.
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By jhchr1st_11896172
city, CA
on May 31, 2009
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Obviously, the proportions are way off on this recipe: enough roux, garlic and herbs for an army; enough pasta for one serving...
Like other users, I made some common sense changes and the recipe turned out great:
1/4 C butter
3/4 C Red Onion
3 Large Cloves Garlic
1/4 C Flour
3/4 lb. (when dry Cooked Elbow or Shell Pasta
2 T Chives
1 T Chopped Fresh Thyme
Omit Rosemary and Basil (I think these would overpower the other flavors
3 T White Truffle Oil
1/2 C Grated Swiss Cheese in addition to the 1/2 C Grated Parmesan
Prepare as directed except I finished the sauce (up to salt and pepper before adding the pasta. That way I was able to adjust flavors and texture until the sauce was right, then added pasta slowly until the whole thing was the right consistency. I don't think I used quite 3/4 lb. pasta, I just added until I had the right balance of sauce and pasta.
I finished off with 1/4 C Parmesan and 1/4 C Panko and broiled for 5-7 min, and whoala! Yummy truffle mac and cheese!
By bartonvb_11794184
Apple Valley, CA
on May 03, 2009
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It was heavy, oily, and way too much sauce. I won't be making this one again.
By JayDee96816
Honolulu, HI
on February 22, 2009
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The only thing I can say about this recipe is that the proportions must be waaaay off. How else can you explain enough roux base for twice as much pasta! This is a very, very heavy-handed mac and cheese--dense and oily, I'm not sure I could fully appreciate the cheese or taste the truffle oil. Not at all delicate and earthy, like a truffle dish should convey.
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