Mac & Cheese was never part of our Thanksgiving meals growing up, but last year, my brother-in-law made it part of our meal and, I mean, it pretty much made the meal. This recipe incorporates truffle oil and a crispy topping, and makes beautiful dish for your holiday table. The flavor is subtle, which is the key for a meal with so many competing dishes.
Truffle Mac & Cheese
2 1/4 cup 1% milk, divided
1 medium onion, sliced crosswise
1 bay leaf
12 ounces uncooked elbow macaroni
2 Tbsp all purpose flour
3/4 tsp kosher salt
3/4 cup (3 ozs) shredded fontina cheese
1/2 cup (2 ozs) shredded Comte or Gruyere cheese
1 1/2 tsp white truffle oil
2 ozs French bread baguette, torn
2 Tbsp grated fresh parmesan cheese
2 garlic cloves, crushed
1 Tbsp olive oil
1. Heat 1 3/4 cups milk, onion and bay leaf in a large saucepan until tiny bubbles form around edges (DO NOT BOIL). Cover and remove from heat; let stand for 15 minutes.
2. Cook pasta to package directions; drain.
3. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until 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 or until mixture cools to 155°. Gradually add fontina and Comte cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.
4. Preheat broiler.
5. Place bread, 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. Place dish on middle rack of oven; broil 2 minutes or until golden brown.
Original recipe from Cooking Light.