Adult Mac Cheese With Smoked Ham And White Truffle Oil Food

ADULT MAC & CHEESE (WITH SMOKED HAM AND WHITE TRUFFLE OIL)

Steps:

• Cook pasta according to directions.
• In a pot heat the heavy cream and add the cooked pasta.
• Add the remaining ingredients and mix well.
• Simmer for about 10 minutes on medium high heat.
• Serve and drizzle white truffle oil.

TRUFFLE MAC AND CHEESE RECIPE {EASY BAKED PASTA}

Steps:

• Preheat oven to 350 degrees F.
• In a large baking dish, approx. 12x8. Add uncooked pasta, truffle oil, salt, pepper, garlic, and broth.
• Gently toss everything together, being careful not to break the pasta.
• Cover with foil and bake for 45-50 minutes.
• Remove the foil, and add heavy cream, and cheeses. MIx until it comes together and is nice and creamy. Garnish with Italian flat leaf parsley.

WHITE TRUFFLE MAC AND CHEESE

Steps:

• Preheat the broiler.
• Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

SMOKED MAC AND CHEESE

Steps:

• Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

ROASTED COD WITH WHITE BEANS, TOMATO COMPOTE, AND TRUFFLE OIL

Steps:

• Heat oven to 350°F.
• Heat 1 tablespoon extra-virgin olive oil in a saucepan over medium-high heat, add the shallots and garlic, and sauté for 1 minute. Add the tomatoes and season with salt and pepper.
• Reduce heat to medium low and cook the tomatoes until all the liquid has evaporated, but the tomatoes are still slightly chunky.
• While the tomatoes are cooking, heat the remaining tablespoon of oil in a large frying pan over high heat. Season both sides of the cod with salt and freshly ground black pepper, and sear each side for about 2 minutes, or until nicely browned. When the fillets are seared, place them on a baking sheet. Put cod in the oven to finish cooking. (According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds. The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.).
• Place 1/2 cup of the beans in a food processor with the reserved bean-cooking liquid and purée until smooth to make the sauce. Season to taste with salt and pepper.
• To serve, spoon tomato compote in the center of each plate and place a cod fillet on top. Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Drizzle with tiny drops of truffle oil.

MASHED POTATOES WITH CHANTERELLES AND WHITE TRUFFLE OIL

Steps:

• Boil the potatoes until very soft, drain and return to the pot.
• Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like.
• Heat a frying pan and add the olive oil.
• Saute the mushrooms and garlic and season with salt and pepper.
• When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.

WHITE TRUFFLE MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Combine milk and butter in a large pot over medium heat. Heat just until butter melts, 3 to 5 minutes. Whisk in flour gradually until sauce is smooth again. Add salt, pepper, and nutmeg. Remove from heat and add Gruyere and Cheddar cheeses. Stir until melted and well blended. Add bacon and truffle oil; mix well.
• Pour cooked pasta into the pot and stir until thoroughly coated with the sauce. Pour into a 9x13-inch baking pan. Sprinkle bread crumbs lightly over the top.
• Bake in the preheated oven until top is golden brown, 30 to 35 minutes.

SEAFOOD PASTA DRIZZLED WITH TRUFFLE OIL

Steps:

• Note: have pasta ready before you start this dish; don't worry if it cools off, as it will be warmed up again in the skillet.
• In a large skillet over medium heat, heat oil; add shallots and garlic, season with salt and pepper, and saute for about one minute.
• Add tomatoes and cook for another minute.
• Add mussels and shrimp, season again with salt and pepper, and cook for just two minutes.
• Add wine, bring to a simmer, and cover.
• Cook until mussel shells all open, about 4 minutes or so.
• Add crabmeat and onions; season again with salt and pepper; cook for just one minute.
• Add pasta and toss; cook until pasta is heated through, only about one minute.
• Remove from heat; add cheese and basil and lightly toss, then place mixture in a large serving bowl.
• Garnish with a drizzle of truffle oil and serve.

GRILLED GOUDA CHEESE SANDWICHES WITH SMOKED HAM AND PUMPERNICKEL

Steps:

• Prepare sandwiches as you would for regular grilled cheese sandwiches and enjoy!

MACARONI AND CHEESE WITH SMOKED SAUSAGE

Steps:

• Prepare mac and cheese according to package directions. Adding sausage, onion, and bell pepper during last 5 minutes of macaroni cooking time.
• Drain pasta and veggies.
• Then add seasonings once it is all put together.

TRUFFLED MAC & CHEESE FROM COOKIING LIGHT

Steps:

• 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.
• Cook pasta according to package directions; drain.
• 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.
• Spoon mixture into a 2 quart buttered baking dish.
• Mix bread crumbs, parmesean cheese and garlic cloves together. Sprinkle on top
• Preheat broiler.
• Place dish on middle rack in oven; broil 2 minutes or until brown.
• (I preheated oven to 350 degrees and put into preheated oven for 15 minutes).

TRUFFLED MAC 'N' CHEESE

Steps:

• Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
• Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.