Truffled Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.25 skim milk, divided2 cups sliced onions1 bay leaf12 ounces uncooked elbow macaroni2 tbsp all purpose flour0.75 tsp salt0.75 cup fontina cheese, shredded0.5 cup Comte or Gruyere cheese, shredded1.5 tsp white truffle oil2 oz french baguette 2 tbsp grated fresh parmesan cheese2 garlic cloves, crushed1 tbsp olive oil
1. Heat 1 3/4 cups 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 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.
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.
Nutritional Info Amount Per Serving
- Calories: 396.3
- Total Fat: 12.1 g
- Cholesterol: 28.7 mg
- Sodium: 278.9 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 2.3 g
- Protein: 18.2 g