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Wednesday, November 27, 2013

Fancy Mac! aka White Truffle, 4 cheese and shallot Mac and Cheese

My first Thanksgiving recipe entry this year! 

Sure to impress. A dish with class. Easy to make but doesn't taste like it!

Sorry, I gotta make this one short because I'm mid Thanksgiving feast
preparations but enjoy and let me know how yours comes out!

Ps...this recipe was made to serve a small army of about 15 so if you want
to make less just cut it in half. But trust me, everyone will want seconds, 
and thirds!

Oh and Pps...get your blender out!


2 1/2lbs elbow or shell pasta
1 1/2 sticks unsalted butter divided
3 shallots peeled and chopped
1 clove garlic chopped
1/2 c. flour
4 1/2 c. whole milk
2 8oz packs shredded 4 cheese
1 8oz pack sharp cheddar 
2 tsp salt
fresh cracked pepper to taste
4 Tbs. white truffle oil
fresh chopped parsley for garnish

First, boil the pasta to al dente, strain and set aside. Then, melt the butter in a large skillet. Add the shallots and garlic to the butter and cook till soft. Slowly sprinkle the flour in while whisking at the same time on a low heat for about 1 minute. Now pour the mix into your blender along with all the milk, one pack cheddar, one pack 4 cheese, salt and pepper. Blend on medium for 30 seconds or till well mixed. Pour over cooked pasta and toss in an extra large dish. I used a foil turkey roasting pan. 

Bake at 375 in the middle rack for 20 minutes. Then sprinkle the remaining pack of cheese evenly over the top and bake for about another 15 minutes, checking to make sure the cheese doesn't burn. 

Remove from the oven and while still hot, drizzle the truffle oil over the top layer of melted cheese. Top with chopped parsley if desired(makes it extra pretty).

Now dig in!!! Happy Thanksgiving! More recipes to come! 

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