Truffled Mac and CheeseSubmitted by: THESHRINKINLADY
2.25 skim milk, divided
2 cups sliced onions
1 bay leaf
12 ounces uncooked elbow macaroni
2 tbsp all purpose flour
0.75 tsp salt
0.75 cup fontina cheese, shredded
0.5 cup Comte or Gruyere cheese, shredded
1.5 tsp white truffle oil
2 oz french baguette
2 tbsp grated fresh parmesan cheese
2 garlic cloves, crushed
1 tbsp olive oil
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 cup 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 Comté 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.
Serving Size: Makes 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user THESHRINKINLADY.