Penne Rigate Macaroni and Cheese With Truffle Essence |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An upscale macaroni and cheese, if there can be such a thing. ;) Ingredients:
3 tablespoons kosher salt |
8 ounces penne rigate, dry (penne with ridges) |
1 tablespoon black truffle oil |
2 tablespoons shallots, minced |
3 ounces applewood smoked bacon, minced |
1 tablespoon garlic, minced |
2 tablespoons olive oil |
2 tablespoons flour |
1 1/2 cups heavy cream |
1 tablespoon minced basil |
1/4 teaspoon minced thyme |
1/4 teaspoon kosher salt |
1/8 teaspoon black pepper |
3 cups white extra-sharp cheddar cheese, shredded |
1/2 cup pecans, quarters |
1 cup smoked medium cheddar, shredded |
Directions:
1. Preheat oven to 350°F.
2. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point.
3. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.
4. Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.
5. Temper in the heavy cream and bring to a boil.
6. Lower heat and simmer for 10 minutes.
7. Add in the herbs and seasonings. Stir in 3 cups of the extra-sharp cheddar until smooth.
8. Add in the truffle-scented pasta and stir until evenly combined.
9. Divide into individual shallow baking dishes and top with the pecans and the shredded medium cheddar.
10. Bake for 10-15 minutes until bubbly and slightly browned on top.
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