Bacon and Black Truffle Macaroni and Cheese
- prep time:
- 20 minutes
- cook time:
- 15 minutes
- total time:
- 35 minutes
Renee
This is a gourmet recipe. I would go light on the truffle oil. Most people love it but there will be a few that don’t.
ingredients
- 2 tablespoons salted butter
- 3/4 cup panko (Japanese bread crumbs)
- 3 cups white extra sharp cheddar cheese
- 8 ounces dry penne pasta
- 1 tablespoon black truffle oil
- 2 teaspoons olive oil
- 4 slices uncooked smoked bacon
- 2 tablesppons minced shallots
- 1 tablespoon minced garlic
- 1/4 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon minced fresh basil
directions
- 1
Preheat oven to 350. Lightly butter four 8 ounce ramekins or one large baking dish.
- 2
To make the topping, in a small bowl, combine butter, breadcrumbs and 1/2 cup cheese. Set aside.
- 3
In a large pot, bring 3 quarts of water to a boil. Add 2/12 teaspoons salt and penne. Cook until al dente stirring occassionally. Drain pasta and transfer to a large bowl. Toss pasta with truffle oil.
- 4
Prepare sauce while pasta is cooking. Heat olive oil in a large sauce pan over medium heat. Add bacon and cook until golden. Stir in shallots, garlic and thyme and cook for one minute. Whick in flour and cook 3 minutes, whisking constantly. Gradually add half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, stirrring often, until sauce slightly thickens. Add salt, peeper and remaining 2 1/2 cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in basil and pasta.
- 5
Divide into individual baking dishes. Top with breadcrumb mixture. Bake for 10-15 minutes until bubbly and top begins to brown. Let sit for 5 minutes before servicing.
Source: Renee
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