Best 3 Truffled Macaroni And Cheese Recipes

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.

FOUR-CHEESE TRUFFLED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
• Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
• Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

TRUFFLED MACARONI AND CHEESE

Steps:

• cook macaroni according to instructions on package. Set aside. In a heavy bottomed pot, heat canola oil over medium heat. Add chicken thighs and brown, turning once, three to four minutes. Remove and set aside (not fully cooked at this point) Add onion, garlic, and thyme and cook until onion is transparent, four to five minutes. Add flour and cook, stirring frequently, for another 2 minutes. Return chicken to pot, add stock , and bring to a simmer, scraping b ottom of pot to remove any brown bits. Simmer gently to thicken, about 15 minutes. Remove thighs, now fully cooked, and set aside. Whisk cream into sauce and simmer to thicken, at least 5 minutes. Strain sauce into a large bowl (discarding onion, garlic, and thyme sprigs) and whisk in cheese immediately. Pick chicken meat from the bones and stir into sauce, along with the macaroni. Season to taste. Just before serving, stir in the truffle oil.