Truffle Carbonara Mac And Cheese Recipes

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TRUFFLED MAC AND CHEESE



Truffled Mac and Cheese image

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

Good olive oil
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
2 tablespoons unsalted butter
1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
3 tablespoons cream sherry
Kosher salt
1 pound pasta such as cavatappi
3 ounces white truffle butter, such as D'Artagnan
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley
1 1/2 cups fresh white bread crumbs

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.

TRUFFLE CARBONARA MAC AND CHEESE



Truffle Carbonara Mac and Cheese image

Make and share this Truffle Carbonara Mac and Cheese recipe from Food.com.

Provided by Food.com

Categories     Macaroni And Cheese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup panko breadcrumbs
kosher salt & freshly ground black pepper, to taste
1 lb bacon (Applewood Smoked Bacon)
1 lb elbow macaroni
2 cups heavy cream
1 cup parmigiano-reggiano cheese, freshly grated, plus more for garnish
4 large egg yolks
2 tablespoons black truffles, paste
minced chives, for garnish

Steps:

  • Preheat oven to 300 degrees. Season panko with a pinch of salt, spread evenly on a baking sheet, and toast until golden brown, 15-20 minutes. Set aside to cool.
  • Bring a large pot of generously salted water to a boil. Meanwhile, add bacon to a large skillet over medium heat and cook, 12-15 minutes, until the bacon is crisp and the fat has rendered completely. When water is boiling, add macaroni to pot and cook until al dente, according to package directions. Drain and set aside. When bacon is cooked, remove from the skillet with a slotted spoon and transfer to a paper towel-lined plate.
  • Meanwhile, pour off bacon fat from pan, leaving about ¼ Celsius behind, and return to heat. Crack fresh black pepper into bacon fat and toast, about 30 seconds, then whisk heavy cream into pan. Allow the cream to reduce by half, about 3 minutes, then whisk cheese into the sauce until well combined. Return bacon to pan and season to taste with salt. Stir in macaroni.
  • Remove from heat and immediately stir in egg yolks and truffle paste until thoroughly combined. Serve garnished with grated cheese, toasted breadcrumbs, and minced chives.

TRUFFLED MAC AND CHEESE



Truffled Mac And Cheese image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
Good olive oil
1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2 inch thick
1/2 pound cremini mushrooms, stems removed, caps sliced 1/2 inch thick
1/4 cup cream sherry, such as Harveys Bristol Cream
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta, such as De Cecco
4 cups whole milk
3 ounces white truffle butter, such as Urbani
1/2 cup all-purpose flour
4 cups grated Gruyère cheese (10 ounces)
3 cups grated extra-sharp white Cheddar (8 ounces)
1/2 teaspoon ground nutmeg
1 1/2 cups diced white bread, crusts removed
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley

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.

FOUR-CHEESE TRUFFLED MACARONI AND CHEESE



Four-Cheese Truffled Macaroni and Cheese image

This is one of my favorite things to make once the weather gets a chill in the air. It's great for cheese-lovers (like myself) and works great as leftovers or at dinner parties! Truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year, and can be used with so many things, like this recipe. Top with a pinch of truffle salt!

Provided by Hilary van Santen

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 (16 ounce) package cavatappi (corkscrew macaroni)
6 tablespoons butter
½ cup flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
2 cups shredded sharp Cheddar cheese
1 ½ cups shredded Swiss cheese
1 ½ cups grated Parmesan cheese, divided
½ cup dry bread crumbs
1 tablespoon truffle oil

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.

Nutrition Facts : Calories 565.1 calories, Carbohydrate 42.8 g, Cholesterol 98.1 mg, Fat 31.2 g, Fiber 1.7 g, Protein 29.1 g, SaturatedFat 18.7 g, Sodium 646.1 mg, Sugar 6.5 g

WHITE TRUFFLE MACARONI AND CHEESE



White Truffle Macaroni and Cheese image

Truffle oil, bacon, and Gruyere cheese rev up this recipe!

Provided by Megan A.

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
3 cups whole milk
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper to taste
1 pinch ground nutmeg
3 cups shredded Gruyere cheese
2 cups shredded extra-sharp Cheddar cheese
⅓ cup cooked and crumbled bacon
1 tablespoon white truffle oil
3 tablespoons bread crumbs, or as needed

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.

Nutrition Facts : Calories 538 calories, Carbohydrate 40.6 g, Cholesterol 85.5 mg, Fat 29.7 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 16.4 g, Sodium 699.8 mg, Sugar 4.9 g

TRUFFLED MAC 'N' CHEESE



Truffled mac 'n' cheese image

Indulge in Tom Kerridge's ultimate truffle mac 'n' cheese, an amalgamation of all his favourite versions of this classic American dish

Provided by Tom Kerridge

Categories     Dinner, Main course, Pasta, Supper

Time 1h10m

Yield Serves 8 as a side or 6 as a main

Number Of Ingredients 14

500g macaroni
1l whole milk
2 bay leaves
60g butter
60g plain flour
2 tbsp Dijon mustard
2 tbsp roughly chopped thyme leaves
80g porcini white truffle paste or 2 tbsp truffle oil
1 tbsp porcini powder (or dried porcini mushrooms blitzed to a powder in a food processor)
80g taleggio cheese , chopped
125g ball of mozzarella , chopped
100g mature cheddar , grated
30g fresh breadcrumbs
30g parmesan , finely grated

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.

Nutrition Facts : Calories 559 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium

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