Bacon And Truffle Oil Macaroni And Cheese Recipes

BACON AND TRUFFLE OIL MACARONI AND CHEESE

Steps:

• While the pasta water is heating in a large stockpot, cook the bacon in a large skillet over high heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease. Crumble the bacon once it has cooled.
• Return 1 tablespoon bacon grease to the skillet, and lower heat to medium-high. Add onion and cook for 5 minutes, or until translucent. Add the garlic and cook for an additional 1 minute until fragrant. Remove from heat.
• In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. Once the pasta is ready and has been drained, immediately stir in the evaporated milk mixture until combined. Continue cooking over medium-high heat, stirring occasionally, for about 5-8 minutes, or until the sauce comes to a simmer.
• Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the truffle oil and half of the crumbled bacon.
• Serve immediately, topped with the remaining crumbled bacon and additional Parmesan.

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.

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.

BACON, WHITE TRUFFLE, MAC AND CHEESE

Steps:

• 1. Heat milk, onion and bay leaf in a large skillet until bubbles form around edges -do not boil. Cover and remove from heat; let set for 15 minutes. Cook pasta to al dente in boiling water; drain.
• 2. Remove bay leaf from milk mixture. In a small bowl add remaining milk and flour, stirring with a whisk until well blended. Gradually stir flour mixture and salt into the warm milk and onion mixture. Stir constantly, cooking for one minute. Remove from heat, let set 8 minutes.
• 3. Gradually add the fontina and Gruyère cheese, stirring until melted. Stir in pasta,bacon and truffle oil. Spoon mixture into a 2 quart,sprayed casserole baking dish. Preheat broiler .
• 4. Place the bread pieces, Parmesan cheese and garlic in a food processor and process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Broil 2 minutes or until golden brown.

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.