Truffled Mac and Cheese
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Truffled Mac and Cheese calories by ingredient
Introduction
Yum YumNumber of Servings: 6
Ingredients
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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
Directions
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.
