Penne Rigate Macaroni and Cheese w/ Truffle Essence
Kerry
ingredients
- 3 T kosher salt
- 8 oz penne rigate pasta, dry
- 1 T black truffle oil
- 2 T shallots, minced
- 3 oz apple-wood smoked bacon, minced
- 1 T minced garlic
- 2 T flour
- 1 1/2 C heavy cream
- 1 T minced basil
- 1/4 t minced thyme
- 1/4 t kosher salt
- 1/8 t black pepper
- 3 C Tillamook Vintage White Extra Sharp Cheddar, shredded
- 1/4 C pecan quarters
- 1 C Tillamook Smoked Medium Cheddar, shredded
directions
- 1
Preheat oven to 350°. Bring one gallon of water to a rapid boil with kosher salt in an 8 qt pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked. Drain off all water through a colander, sit one minute and toss in a bowl with the truffle oil. Reserve
- 2
Combine the shallots, bacon, garlic and olive oil in a 4 qt pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes. Temper in the heavy cream and bring to a boil. simmer for 10 minutes on low. Add in the herbs and seasonings. Stir in the Sharp Cheddar until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes and top with pecans and Medium Cheddar.
- 3
Bake for 10-15 minutes until bubbly and slightly browned on top.
Source: Kerry
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