Four Cheese Truffle Mac And Cheese Food

BLACK TRUFFLE MAC AND CHEESE (HANGOVER GRILLED CHEESE)

Steps:

• For the mac and cheese: Heat the truffle oil in a large pot over low heat. Add the shallots and thyme and cook until the shallots are golden. Add the garlic and continue cooking until golden. Add the vegetable base and stir. Add the wine and cook until reduced, 10 to 15 minutes. Add the flour slowly, stirring, until a thick paste forms. Add the cream and simmer, stirring frequently, until thickened, 10 to 15 minutes. Add the mixed cheese (except for the Parmesan and Cheddar) slowly while stirring. Once all the cheese is in, you will begin to see a nice sauce come to life. Continue to cook, stirring, about 15 minutes. Add the Parmesan at the very end. This cheese is like glue; it holds the sauce and the pasta together.
• While the cheese sauce simmers, bring a large pot of water with 1/4 cup salt to a boil. Add the pasta and cook until al dente. Drain and add a touch of olive oil to keep the pasta from sticking. The pasta is now ready to soak up the cheese sauce. Return the pasta to the pot and stir in the cheese sauce.
• For the sandwich: Preheat a flattop to 350 degrees F.
• Place the Cheddar slices and lobster if using in between the bread slices and close the sandwich. Ladle some clarified butter onto the flattop. Place the sandwich on the flattop and cook until the bread is golden and crisp and the cheese is melted. Flip and cook until golden on the other side. Open the bread and stuff with a heaping serving spoon of the mac and cheese. Close the sandwich, cut and serve.

TRUFFLE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Melt 1 tablespoon of butter in a medium pot over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms are softened. Remove from the pot.
• Add the remaining 2 tablespoons of butter and the flour to the pot. Whisk until the flour is toasted, approximately 2 minutes.
• Add the milk while whisking continuously to avoid lumps. Cook until the sauce is thickened.
• Whisk in the Parmesan and cheddar cheeses and season with salt and pepper.
• Add the cooked pasta and mushrooms. Mix until the sauce coats the pasta well.
• Top with truffle oil and chives.
• Enjoy!

FOUR CHEESE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Cook 1 box of Mac 'N' Cheese according to instructions on box.
• Add monterey jack cheese, mozzarella cheese, cheddar cheese, parmesan cheese and pepper, stir until fully incorporated.
• Top with desired garnish. Serve immediately.
• Enjoy!

TRUFFLED MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
• Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
• Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
• Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
• Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

FOUR CHEESE TRUFFLE MAC AND CHEESE

Steps:

• Preheat oven to 375°F. Butter a 9x12 baking dish, set aside.
• Cook pasta to al dente, according to package instructions. Drain and toss with a little olive oil to keep from sticking. Set aside.
• In a large pot over medium heat, melt the four tablespoons of butter. Add the garlic and cook for about 30 seconds. Sprinkle flour over butter and whisk together. Continue to whisk for 2-3 minutes.
• Very gradually, pour in milk while whisking. Start by adding a little milk at a time, then whisking to combine before adding more. This needs to be done slowly to keep the sauce from getting lumpy.
• Once all milk is added, add the paprika, salt, pepper and nutmeg. Whisk to combine. Add the mascarpone and whisk until incorporated. Start adding the grated fontina, cheddar and parmesan, a handful at a time. After adding one handful, whisk until cheese is fully incorporated before adding more. Continue this until all cheese has been added. Add 2 tablespoons of truffle oil, whisk until fully incorporated.
• Add the cooked pasta and stir to fully coat pasta with cheese sauce.
• Pour noodles into prepared baking dish. Top with panko breadcrumbs. Drizzle remaining truffle oil over the breadcrumbs.
• Bake in oven for about 35 minutes, until breadcrumbs are golden.
• Remove from oven and allow to sit for about five minutes before serving.

TRUFFLE MAC & CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water.
• Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes.
• Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt.
• In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving.
• Preheat the oven to 375 degrees F.
• Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes.

TRUFFLED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees.
• Cook macaroni according to package directions.
• Toss macaroni with truffle oil & set aside.
• Melt the butter in a saucepan over medium heat. Add the onion & cook over medium heat for 5 minutes. Add the bacon & the flour, combine well & cook for 1 minute.
• Whisk in the milk & chicken broth, stirring continuously. Bring to a boil. When the mixture comes to a boil, take off the heat & stir in the mustard, salt, pepper & cheeses. Stir well until all the cheese melts & is well incorporated into the sauce.
• Mix together the sauce and the macaroni and pour into a greased baking dish.
• Bake at 350 for 20 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.