Truffled Mac & Cheese from Cookiing Light |
|
 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
My sister sent me some fabulous white truffle oil and I found this recipe in Cooking LIght and had to try....it is fabulous and putting here for safe keeping... I added 1 cup of white chedder to it as I wanted a more cheesy flavor. Ingredients:
2 1/4 cups 1% low-fat milk, divided |
2 cups sliced onions (about 1 medium) |
1 bay leaf |
12 ounces uncooked elbow macaroni |
2 tablespoons all-purpose 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 |
1/2 cup panko breadcrumbs or 1/2 cup breadcrumbs |
2 tablespoons grated fresh parmesan cheese |
2 garlic cloves, crushed |
Directions:
1. Heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). Cover and remove from eat; let stand 15 minutes.
2. Cook pasta according to package directions; drain.
3. Strain milk mixture through a solander 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 mixuture cools to 155 degrees. Gradually add cheeses, stirring until cheeses are melted. Stir in pasta and truffle oil.
4. Spoon mixture into a 2 quart buttered baking dish.
5. Mix bread crumbs, parmesean cheese and garlic cloves together. Sprinkle on top
6. Preheat broiler.
7. Place dish on middle rack in oven; broil 2 minutes or until brown.
8. (I preheated oven to 350 degrees and put into preheated oven for 15 minutes).
|
|