Truffle Mac and Cheese
Truffle Mac and Cheese
A cozy classic gets a decadent makeover in this timeless recipe
As a childhood favorite turned trendy restaurant staple, macaroni and cheese remains a timeless comfort food that marries the perfect combo of fresh pasta and hot, melted cheese. We’ve tackled gourmet mac n’ cheese before with ease, so we’re taking this recipe to the next level with an addition of a rare winter delicacy: fresh black truffles. Foraged from the forests of France and Italy, these decadent fungi are known for their rich, earthy savor and luxurious reputation. After baking your Murray’s Mac with our expert cheese mix and breadcrumbs, use a truffle shaver or julienne blade to slice delicate shavings of black truffle over the creamy, melty pasta.
Truffle Mac and Cheese
A cozy classic gets a decadent makeover in this timeless recipe - Prep Time : 30 min.
- Cook Time : 30 min.
- Total Time : 60 min.
- Serves 4-6
Ingredients
- 1 lb. Rustichella Radiatori Pasta
- 1 qt. Milk
- 8 oz. Murray’s Cave Aged Gruyere
- 8 oz. Fontina Val D’Aosta
- 8 oz. French Raclette
- 3 oz. Murray’s Parmigiano-Reggiano
- 3 oz. Black Truffle Butter
- 1 oz. Whole Butter
- 1/2 cup All-purpose Flour
- 1 cup Panko Breadcrumbs
- 1 Lemon, zested
- 2 sprigs Fresh Thyme
- 3 tbsp. Butter
- 1/2 tsp. Black Pepper
- 1 Bay Leaf
- 1/2 White Onion, skin removed
- 2 1/2 cloves Garlic, grated
- 1/2 cup Kosher Salt
- 1 oz. Fresh Black Truffle
Directions
- Grate all cheeses and combine. Preheat your oven to 350°F.
- Cut a slit into the halved onion and place a bay leaf in the slit. Stick the 2 cloves of garlic into the onion. Start making the mornay sauce by placing the milk in a saucepan over medium-low heat and adding the onion.
- In a separate saucepan, melt the 3 oz. of truffle butter and 1 oz. of whole butter and add 1/2 clove grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes. Ladle in the warm milk, whisking constantly, until combined and smooth.
- Turn off the heat. Add half of the cheese mix to the mornay sauce and stir until the cheese has melted and combined.
- Fill a separate large pot, with roughly 4 quarts of water and bring to a boil, then add a handful of kosher salt. Add the pasta and cook until just tender, about 7 minutes. Strain the pasta and place in a bowl. Add the remaining grated cheeses and toss to combine.
- Pour the mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3 tablespoons butter and add the panko breadcrumbs, thyme and lemon zest. Place the combined macaroni & cheese into a shallow baking dish and top with the breadcrumbs.
- Bake in a 350°F oven for 20 minutes. Once the cheese is bubbling around the edges, take out the mac and cheese and, using a truffle shaver or mandolin, thinly shave the fresh black truffle over the top of the pasta.
