Food Articles


Truffled Macaroni and Cheese

November 20, 2012


INGREDIENTSKosher salt, to taste
8 oz. hollow pasta, preferably elbow macaroni or shells
? cup panko breadcrumbs
6 tbsp. unsalted butter
? tsp. paprika
3 sprigs fresh thyme
2 shallots, minced
1 bay leaf
? cup flour
? tsp. cayenne pepper
3 cups milk
15 oz. Velveeta, cut into 1" cubes
12 oz. grated Gruy?re (about 2 cups)
2 oz. blue cheese, crumbled (about ? cup)
1 tsp. finely chopped black truffles
1 tsp. black truffle-infused oil
Freshly ground black pepper, to taste
Thinly sliced black truffle, for garnish

INSTRUCTIONS1. Heat oven to 375. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Melt 3 tbsp. butter in a bowl and stir in panko; set aside.

2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture... Get the recipe >>

Read entire article on Saveur
« Previous Article Next Article »

More From Food Articles

  • How to Cook Baby Red Gourmet Pototoes
  • How to Cook Red Kidney Beans
  • Couscous Pineapple Salad
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury