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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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White truffle oil has an intense earthy flavor that wakes up ordinary mac and cheese. We also get extra flavor by steeping the milk with onion and bay leaf. Ingredients:
2 1/4 cups 1% low-fat milk, divided |
2 cups sliced onion (about 1 medium) |
1 bay leaf |
12 ounces uncooked elbow macaroni |
2 tablespoons all-purpose flour |
3/4 teaspoon kosher salt |
3/4 cup (3 ounces) shredded fontina cheese |
1/2 cup (2 ounces) shredded comte or gruyere cheese |
1 1/2 teaspoons white truffle oil |
2 ounces french bread baguette, torn |
2 tablespoons grated fresh parmesan cheese |
2 garlic cloves, crushed |
1 tablespoon olive oil |
Directions:
1. Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (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. 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 or until mixture cools to 155°. Gradually add fontina and Comté 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 in oven; broil 2 minutes or until golden brown.
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