Thursday, 17 November 2011

White Truffle Oil Mac & Cheese


Kosher salt
Vegetable oil
1/2 kilogram of elbow macaroni
1 quart of milk
8 tablespoons of unsalted butter (cut into cubes)
1/2 a cup of plain flour
340 grams of grated Gruyere cheese
226 grams of grated extra-sharp Cheddar cheese
1/2 a teaspoon of freshly ground black pepper
1/2 a teaspoon of nutmeg
1 1/2 cups of panko bread crumbs
White truffle oil

First preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) a large pot of boiling salted water drizzle some vegetable oil and add the pasta...cook the pasta for about 8 minutes or to what your directions read.

In the meantime heat the milk in a pot until warm, but not another large pot melt 6 tablespoons of unsalted butter and then add the flour...cook over low heat and whisk while adding the warm milk, for about 2 minutes or until it thickens and smoothes.  Take the pot off of the heat and add the Gruyere, Cheddar, salt, pepper, nutmeg and macaroni's...stir evenly.  Place the mixture in a casserole dish and drizzle white truffle oil sparingly (to taste) over the top.  Melt the left over 2 tablespoons of butter and combine it with the panko bread crumbs...then sprinkle them evenly over the top of the macaroni and bake for 30-35 minutes or until the top of the bread crumbs are browned.

( I would like to apologise for the bad photos..Cooking, serving guest and everything else got in the way of good photography)

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