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Truffled Macaroni and Cheese

November 20, 2012

SERVES 6-8

INGREDIENTSKosher salt, to taste
8 oz. hollow pasta, preferably elbow macaroni or shells
¾ cup panko breadcrumbs
6 tbsp. unsalted butter
½ tsp. paprika
3 sprigs fresh thyme
2 shallots, minced
1 bay leaf
¼ cup flour
? tsp. cayenne pepper
3 cups milk
15 oz. Velveeta, cut into 1" cubes
12 oz. grated Gruyère (about 2 cups)
2 oz. blue cheese, crumbled (about ¼ 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 >>



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