California Truffled Macaroni and Cheese |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From Tim Goodell, chef-owner of Aubergine (New Port Beach), Troquet (Coasta Mesa), and Red Pearl Kitchen (Huntington Beach). Ingredients:
4 tablespoons butter |
1 lb elbow macaroni |
2 quarts whole milk |
1/2 cup flour |
1/2 tablespoon minced garlic |
1/2 lb sharp cheddar cheese, cut into 1/4-inch dice |
1/4 lb montgomery cheddar cheese, cut into 1/4-inch dice (or use a mild cheddar) |
2 ounces gorgonzola, crumbled |
1/2 teaspoon tabasco sauce |
1 teaspoon black truffle oil |
kosher salt |
fresh ground black pepper |
1/2 cup grated parmigiano-reggiano cheese |
1/4 cup panko breadcrumbs |
fresh chives |
Directions:
1. Preheat oven to 350°; lightly butter a 13x9 inch baking dish and place on a foil-lined sheet pan.
2. Bring a large pot of water to boiling over high heat; cook pasta until al dente—8 to 10 minutes; drain.
3. In a saucepan over med-high heat, heat the milk until almost scalding.
4. In another saucepan over med-low heat, melt 4 tablespoons butter; add to it the flour; cook/stir until smooth and straw-colored, about 3 minutes.
5. Increase heat to medium; whisk the hot milk into the flour mixture and continue whisking until smooth.
6. Slowly bring to a boil, stirring occasionally to make sure the milk at the bottom doesn’t burn; then remove from heat.
7. Add in the garlic, sharp Cheddar, Montgomery Cheddar, and Gorgonzola cheese; mix carefully.
8. Add in the Tabasco and truffle oil; season with salt and pepper.
9. Stir in the cooked macaroni.
10. Transfer mixture to prepared baking dish.
11. Combine the Parmigiano-Reggiano and panko; sprinkle over the macaroni mixture.
12. Bake 15-20 minutes, until bubbling and browned.
13. Garnish individual servings with chives.
|
|