Truffled Mac and Cheese
dianna miller
The mac & cheese is based off of my all-time, absolute favorite dish in the world, served at Smith & Wollensky. I stumbled across their recipe online once and have since made a few modifications, and though its incredible as-is, its also very, very expensive to make if you’re using real truffles, plus their version is too rich even for me. My version is slightly less calorie laden (I said slightly), and quite a bit easier to make (not to mention cheaper).
ingredients
- 1 small onion, shredded on a cheese grater
- 1 small clove garlic, chopped or crushed
- 1 Tbs. butter
- 1/3 cup white wine
- 1 small chicken boullion cube
- 1/4 cup flour
- 1/4 cup heavy cream
- 1 1/2 cups milk (I used 1%, and kind of eyeballed it but 1.5 c seems about right)
- A few shakes of black pepper
- 1 cup assorted mushrooms, finely chopped (I used a mix of oyster and button)
- 1/4 cup parmesan cheese, grated
- 1/4 cup pepper jack cheese, grated
- 1 cup sharp cheddar cheese, grated
- 1/2 lbs. rotini pasta (about 1/2 a box), cooked al dente (I used whole-grain)
- Topping:
- 1 cup Japanese bread crumbs (panko)
- 1/4 cup parmesan cheese
- Drissle of truffle oil (about a 1/2 teaspoon?)
- Salt & Pepper (to taste)
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