Tuesday, January 24, 2012

truffled mac & cheese

let's talk for a minute about comfort food.
is there anything better than a cozy night at home
or a great happy hour with mac & cheese?
i don't think so.

i found this recipe in my january cooking light.

truffle oil??? yes please!

this was the perfect addition to our sunday night.
i paired this with a healthy minestrone soup.
 and it was AMAZING.

(confession: i woke up in the middle of the night
dreaming i could smell this baking downstairs!)

this has crowd pleaser written all over it.

1% low-fat milk, divided
2 cups sliced onion (about 1 medium)
1 bay leaf
12 ounces uncooked macaroni
2 tablespoons flour
3/4 teaspoon kosher salt
3/4 cup shredded fontina cheese
1/2 cup shredded gruyere cheese
1 1/2 teaspoons white truffle oil
2 ounces panko
2 tablespoons grated fresh parmesan cheese
2 garlic cloves
1 tablespoon olive oil


1. heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan
until tiny bubbles start to form (do not boil)
cover and remove from heat. let stand 15 minutes.

2. cook pasta according to package directions; drain.

3. strain milk mixture through a colander over a bowl; discard solids.
return milk to saucepan over medium heat.

4. combine remaining 1/2 cup milk and flour in a small bowl,
stirring with a whisk until well blended.
gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk.
bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly.
remove from heat; let stand 6 minutes.

5, gradually add fontina and gruyere cheeses, stirring until cheeses melt.
stir in pasta and truffle oil.

6. spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.

7. preheat broiler.

8. place panko, parmesan cheese, and garlic in a food processor;
process until coarse crumbs form.
drizzle with olive oil; pulse until fine crumbs form.
sprinkle breadcrumb mixture over pasta.

9. place dish on middle rack in oven; broil 2 minutes or until golden brown.

10. ENJOY!

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