🎥 How to make Truffle Mac & Cheese | HD
Truffle Mac & Cheese
Rated 3.3 stars by 10 users
Category
Pasta
Servings
4-6
Prep Time
15 minutes
Cook Time 🍳
45 minutes
Chef
Chef Tyler
Take a childhood classic to the next level with 3 delicious cheeses, golden brown breadcrumbs, and layers of black truffle. If you love this recipe, try our On-Demand cook along video experience with all dry ingredients shipped straight to you!
Ingredients 🍲
1 jar Truffle Carpaccio
5 ounces cheddar
5 ounces mozzarella
6½ ounces artisanal semi-hard cheese
1 garlic clove
4 tablespoons unsalted butter
Heaping ⅓ cup all purpose flour
1½ cups whole milk
1½ cups cream
1 bay leaf
9 ounces macaroni
⅓ cup breadcrumbs
1 pinch dried thyme
Cutting board
Wooden spoon
Cheese grater
1 c Measuring cup
Knife
Medium mixing bowl
Large pan
2 oz ladle
Whisk
2 qt sauce pot
Mise En Place 🥄
Directions 📝
Prep 🔪
Bring a large pot filled with water to a boil.
Meanwhile, mince half of the Truffle Carpaccio.
Grate all of the cheese.
Peel and mince the garlic clove.
How to Cook 🍳
In a medium sauce pot over medium-low heat, melt the butter. Add the garlic and a pinch of Balinese Truffle Salt and stir until the garlic has softened.
Add the flour and continue stirring until you’ve made a blond roux, about 2-3 minutes.
Add 1 cup of the whole milk to the pot and turn the heat to medium-high. Whisk until a smooth paste forms.
Add the remaining milk, the cream, and the bay leaf and continue whisking until the mixture is at a full boil.
Adjust the heat to maintain a gentle simmer. Simmer on low heat, whisking occasionally, for 10 minutes. This is the béchamel.
Season the large pot of boiling water with kosher salt and stir. Add the pasta and cook, stirring occasionally, until al dente (about 8-9 minutes). Strain.
Turn off the béchamel pot’s burner and remove and discard the bay leaf. Add the grated cheese and whisk to combine.
Whisk in the chopped Truffle Carpaccio. Taste and adjust the seasoning with Balinese Truffle Salt.
Fold the cooked rallenti pasta into the cheese sauce.
In a small saute pan over medium-low heat, stir together the panko and dried thyme. Toast until the panko is GBD (Golden Brown & Delicious).
Plate the Mac & Cheese in a cast iron skillet or Pyrex container. Top with the crispy toasted panko, Truffle Carpaccio slices, and Balinese Truffle Salt. Enjoy!
This looks very similar to the Truffle Mac & Cheese pack I ordered—and, having made it, I see the proportions of flour to milk and cream (which are different from what my recipe said) make sense here. My version was tasty, but even eliminating 1c of cream resulted in too much (and slightly too thin) sauce for the pasta.
Leave a comment