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
How to Make It
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.
Cook pasta according to package directions; drain.
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.
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.
I really liked this recipe. The truffle oil might have been a little too strong of a flavor for the kids but I thought it added a unique flavor. I agree, the onions and bay leaf added a lot of flavor to the dish. I'm not a fan of the texture of onions in my mac n cheese so it was nice to have the flavor without the onions. Will definitely make again
This is my go to mac and cheese recipe, I get requests to bring it everything thanksgiving and for some dinner parties. Definitely not a kid friendly recipe , this is adult mac and cheese. I go to Trader Joes and purchase the smallest portion of TJ's Fontina, Grueye, Parmesan (already grated) cheeses. This will be enough for a double portion of the recipe. While I am there I grab a baguette to use as the topping. You can purchase truffle oil at wholefoods but if you are in a bind they sell truffle infused olive oil at Trader Joe's. I prefer to use Cavatappi pasta instead of the elbows, the grooves help the cheese stick to the noodles.I then follow the recipe from here with double the portion of everything except the Truffle oil at the end. I still use only 1.5 tsp since I find it overpowering when using white trufle oil (if using truffle infused olive oil I will double the portion though). When I go to reheat the recipe I drizzle some whole milk on top before covering with foil to prevent it from drying out.
This is a grown-up's mac and cheese. I used just 8oz. of elbows and it was a bit liquidy, but a few minutes' bake time would have cured that. It took longer than I expected to put together; next time I will just nuke the milk/onion mixture rather than taking 45+ minutes to heat it slooooowly over the stove. I love fontina and Gruyere, but the truffle oil definitely makes the dish; makes you want to stand over the stove and eat this stuff with a fork. I like the idea of lobster posted by another reviewer; mushrooms, spinach and other steakhouse-type add ins would also be worth trying, although with a dish like this less may be more. I served this just with roasted broccoli spears. Just 4 stars as 12oz. pasta would have been too much, but I would definitely make this again.
So creamy and delicious! The onions and bay leaf gave the cream aromatic and savory flavor. Was looking for a recipe for truffle oil and used what I had at home. Didn't have fontina, so doubled the gruyere, used 2% milk and progresso bread crumbs in place of the french bread crumbs, rigatoni in place of macaroni. Served with salmon.
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