Truffled Mac N Cheese Food

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!

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.

TRUFFLE MACARONI AND CHEESE WITH SHRIMP

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta according to package directions; drain and set aside.
• In a large bowl, combine whipping cream, egg white, and truffle salt. Mix well.
• Add bacon, mushrooms, Gruyere, and Gorgonzola. Toss to combine all ingredients.
• Add shrimp and toss again.
• Add cellentani and gently mix with a wooden spoon to distribute noodles evenly throughout the mixture.
• Pour mixture in a glass 8" x 10" baking dish that has been sprayed with non-stick cooking spray.
• Bake for 25-30 minutes; until the top is bubbling and the shrimp are opaque.
• Serve and enjoy!

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.

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.

TRUFFLED MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside.
• Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain.
• Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg.
• In a large bowl, combine the pasta, the cream sauce, and two thirds of the mushrooms and pour into a 10 × 13 × 2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle.
• Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot.

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.