Four Cheese Truffle Mac And Cheese Recipes

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.

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.

CHUCK'S FAVORITE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
• Bake 30 to 35 minutes, or until top is golden.