Truffled Mac and Cheese
Hands On Time: 25 minutes
Total Time: 25 minutes
8 ounces elbow macaroni
1 teaspoon white truffle oil
2 pieces (1 ounce) bacon
6 tablespoons unsalted butter
1 1/2 cups diced yellow onion
1/3 cup all-purpose flour
1 1/2 cups whole milk
3/4 cup chicken broth
1 1/2 ounces 10-year-aged white cheddar cheese, grated
1 1/2 ounces Parmesan cheese, grated
3 ounces mild cheddar cheese, grated
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Pinch cayenne pepper
Bring a large pot of water to boil. Cook the macaroni according to the package directions; drain. Let the macaroni cool to lukewarm, and then transfer to a large bowl. Toss with the truffle oil.
Meanwhile, microwave the bacon until crisp. In a food processor, grind the cooked bacon into a paste.
In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring frequently, until translucent, about 3 minutes. Whisk in the flour and the bacon paste and cook, stirring, for 1 minute. Whisk in the milk and chicken broth, and bring the mixture to a boil, whisking constantly.
When the mixture comes to a boil, remove it from the heat. Stir in the cheeses, salt, white pepper, and cayenne. Continue to stir until the cheeses have melted and the sauce is smooth. Add the cheese sauce to the bowl with the macaroni and stir to coat. Serve. (If making ahead, keep the macaroni and the sauce separate until serving time, and then toss together and warm over the stove before serving.)
Per serving: 460 calories (percent of calories from fat, 50), 18 grams protein, 39 grams carbohydrates, 2 grams fiber, 26 grams fat (15 grams saturated), 68 milligrams cholesterol, 607 milligrams sodium.
About the recipe
There are two items that make this dish special: the white truffle oil, of course, and the 10-year aged white cheddar cheese. But don’t expect to find these items in a regular grocery store. You’ll need to make a special visit to an upscale grocery, farmers' market, or cheese shop. Ray’s Killer Creek executive chef Daniel Frier says the aged cheese is worth the extra trip, but you can still get acceptable (though not as notable) results with extra-sharp cheddar from the grocery store.
Recipe courtesy of Ray’s Killer Creek in Alpharetta, Ga.