Directions

Prep

1. • Bring a large pot filled with water to a boil.

    Meanwhile, mince half of the Truffle Carpaccio.

   • Grate the cheddar, mozzarella, and artisanal semi-hard cheese into a large bowl. Toss to combine.

   • Peel and mince the garlic clove.

How to Cook

1. • 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!