Ever since I bought black truffle oil, I’ve been on the hunt for recipes that would highlight this aromatic accoutrement. Of course, I can always depend on Cooking Light to actually feature a recipe using truffle oil in a baked mac & cheese recipe. As a kid, I grew up eating the “blue box” variety, but I’ve been more willing to make the authentic baked version as an adult. Using truffle oil really suits this dish, and serving the flavorful pasta alongside a simple mixed greens salad balances out the pasta’s richness quite nicely. Cooking Light’s recipe can be found in the January/February 2012 issue, here, or below.
2 1/4 c. 1% low-fat milk, divided (I used skim)
2 c. sliced onion (about 1 medium)
1 bay leaf
12 oz. uncooked elbow macaroni (I used the macaroni from a Kraft box I wasn’t ever going to use!)
2 tbsp. all-purpose flour
3/4 tsp. kosher salt
3/4 c. (3 ounces) shredded fontina cheese (I used an Italian blend I had on hand)
1/2 c. (2 ounces) shredded Comte or Gruyere cheese
1 1/2 tsp. white truffle oil (I used black truffle oil)
2 oz. French bread baguette, torn (I used pre-made breadcrumbs)
2 tbsp. grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tbsp. olive oil
1. Heat 1 3/4 c. milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.
2. Cook pasta according to package directions; drain.
3. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 c. milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Gruyere cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.
4. Preheat broiler.
5. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.