Truffle Brie Macaroni & Cheese
— my life in the kitchen.

March 8, 2011

Truffle Brie Macaroni & Cheese

I'm not a huge fan of the traditional comfort foods... mashed potatoes & gravy, pot roast and meatloaf are easy to resist. For me, comfort food is creamy lemon & pea risotto, beef bourguignon and cannelloni!

When my sweet friend (also fabulous baker & fierce soccer player), Marisa, was recovering from ACL surgery she requested comfort food. So I made what has to be the #1 Comfort Food: Macaroni & Cheese. I've since changed my mind about this favorite dish - add some truffle brie to macaroni and cheese and I'll eat it. Happily.

If you can't find the truffle brie substitute regular brie and add some truffle oil.


Truffle Brie Macaroni & Cheese

INGREDIENTS

For the breadcrumbs:

  • 1/2 loaf ciabatta bread (or any bread you have on hand)
  • 2 teaspoons garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil

For the cheese & pasta:

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup flour
  • 1 cup heavy cream
  • 3 cups whole milk
  • 2 ounces Marscapone cheese (or cream cheese)
  • 1 pound grated Sharp Cheddar
  • 1 pound grated Monterrey Jack
  • 4 ounces Black Truffle Brie OR 4 ounces plain Brie + 3 T truffle oil
  • 1 pound cavatappi pasta (or elbow)

DIRECTIONS

For the breadcrumbs: Cube your bread into medium size squares and put it in the food processor for a couple pulses. Melt 2 tablespoons butter and 2 tbsp oil in large skillet overt medium heat. Add garlic and saute for about 1 minute. Add bread crumbs to skillet an stir until crumbs are slightly toasted - about 5 minuets. Set aside.

For the cheese & pasta: Cook the pasta 2 minutes LESS than the al dente package directions. Please salt your water very well so the pasta has flavor. Drain and set aside.

In a large saucepan heat butter and olive oil until melted over medium high heat. Next, whisk your flour into the butter and cook for about 2-3 minutes. Slowly add cream and milk whisking in between to make sure there are no lumps. Bring mixture to a simmer and whisk until desired thickness (close to pancake batter). Remove from heat. Add grated cheese & marscapone and mix until melted. Season with salt & pepper. If using truffle oil – add this to the cheese mixture.

Stir in drained, cooked pasta to the cheese mixture. Transfer to a baking dish and top with sliced brie cheese & then sprinkle breadcrumbs over the top. Bake at 350 degrees for 45 minutes.

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