Four Cheese Truffle Mac And Cheese Recipes

FOUR CHEESE TRUFFLE MAC AND CHEESE

Steps:

• Preheat oven to 375°F. Butter a 9x12 baking dish, set aside.
• Cook pasta to al dente, according to package instructions. Drain and toss with a little olive oil to keep from sticking. Set aside.
• In a large pot over medium heat, melt the four tablespoons of butter. Add the garlic and cook for about 30 seconds. Sprinkle flour over butter and whisk together. Continue to whisk for 2-3 minutes.
• Very gradually, pour in milk while whisking. Start by adding a little milk at a time, then whisking to combine before adding more. This needs to be done slowly to keep the sauce from getting lumpy.
• Once all milk is added, add the paprika, salt, pepper and nutmeg. Whisk to combine. Add the mascarpone and whisk until incorporated. Start adding the grated fontina, cheddar and parmesan, a handful at a time. After adding one handful, whisk until cheese is fully incorporated before adding more. Continue this until all cheese has been added. Add 2 tablespoons of truffle oil, whisk until fully incorporated.
• Add the cooked pasta and stir to fully coat pasta with cheese sauce.
• Pour noodles into prepared baking dish. Top with panko breadcrumbs. Drizzle remaining truffle oil over the breadcrumbs.
• Bake in oven for about 35 minutes, until breadcrumbs are golden.
• Remove from oven and allow to sit for about five minutes before serving.

FOUR-CHEESE TRUFFLE MAC-AND-CHEESE

Steps:

• Bring a large pot of salted water to a boil and preheat the oven to 375°F. Butter a 9 x 13-in baking dish.
• Melt the butter in a large saucepan. Grate in the garlic and cook for 30 seconds. Add the flour and cook until lightly golden. Whisk in the half-and-half and bring to a simmer. Whisk frequently and cook over medium-low heat until thickened.
• Cook the pasta for 6 minutes (it will be very el dente). Drain completely.
• Add in the cheeses to the sauce and whisk until melted. Drizzle in truffle oil and taste to make sure it's truffle-y enough. Toss the pasta with the cheese sauce and then transfer to the buttered baking dish.
• Melt the truffle butter in a small saucepan and season with salt. Toss the panko breadcrumbs in the melted butter and then spread in an even layer over the mac and cheese. Bake for 20-25 minutes or until the top is golden and the cheesy is bubbly. Allow to cool slightly. Drizzle the top with more truffle oil, if desired, and garnish with chopped parsley. Serve warm.

TRUFFLE MAC & CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water.
• Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes.
• Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt.
• In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving.
• Preheat the oven to 375 degrees F.
• Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes.

FOUR-CHEESE TRUFFLED MACARONI AND CHEESE

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.

TRUFFLED MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside.
• Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain.
• Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg.
• In a large bowl, combine the pasta, the cream sauce, and two thirds of the mushrooms and pour into a 10 × 13 × 2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle.
• Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot.

TRUFFLED MAC 'N' CHEESE

Steps:

• Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
• Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.

TRUFFLE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Melt 1 tablespoon of butter in a medium pot over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms are softened. Remove from the pot.
• Add the remaining 2 tablespoons of butter and the flour to the pot. Whisk until the flour is toasted, approximately 2 minutes.
• Add the milk while whisking continuously to avoid lumps. Cook until the sauce is thickened.
• Whisk in the Parmesan and cheddar cheeses and season with salt and pepper.
• Add the cooked pasta and mushrooms. Mix until the sauce coats the pasta well.
• Top with truffle oil and chives.
• Enjoy!