White Truffle Mac Cheese W Bacon Recipes

Steps:

• Preheat the broiler.
• Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

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.

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.

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.

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.

Steps:

• Prepare topping - Fire up your food processor and throw in the parsley, garlic as well as bread crumbs. Mince all those ingredients with a few pulses or by turning the processor on for a few seconds. Pour in melted butter while processor is running. Once ingredients are all mixed, pour into a separate bowl and set aside. Prepare the Good Stuff - Make sure pasta is cooked. In a large skillet cook bacon on low until it's almost cooked. While bacon is cooking, warm milk in a small pan or in the microwave. After bacon is cooked, remove bacon to paper towels and remove all bacon grease except 1 TBSP. Over medium heat add 3 TBSP butter and melt until butter starts to sizzle. Add in flour, whisk until lumps are gone. Slowly pour in warm milk, whisking until mixture is smooth and bubbling. After all milk is added and mixture is smooth (no lumps) stir in thyme, mustard powder, red pepper flakes, salt, pepper and nutmeg. Stir/melt in 3 cups cheddar (set 1 cup aside) along with Chèvre and Parmigiano cheeses. Stir cheeses into mixture until all cheese is melted. Stir in cooked pasta, truffle oil and chopped bacon until all ingredients are mixed together and pasta is covered in cheesy goodness. Pour mixture into casserole dish(es) and cover with remaining 1 cup cheddar as well as bread crumb mixture. I split the mix into 2 3 cup casserole dishes, but you can put it all into one big one. Bake about 30 minutes at 350°. You can broil final 5 minutes to brown the topping. Serve, then light up a cigarette after you're done because this shit is orgasmic!