Ray's Killer Creek Truffled Mac And Cheese
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Serves/Makes: 6
Ready in: 30-60 minutes
- 8 ounces dry macaroni
- 1 teaspoon white truffle oil
- 2 pieces bacon (1 ounce size)
- 6 tablespoons unsalted butter
- 1 1/2 cup diced yellow onion
- 1/3 cup all-purpose flour
- 1 1/2 cup whole milk
- 3/4 cup chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 pinch cayenne pepper
- 3 ounces mild cheddar cheese, grated
- 1 1/2 ounce 10-year aged white cheddar cheese, grated
- 1 1/2 ounce Parmesan cheese, grated
Bring a large pot of water to boil. Cook macaroni according to package directions; drain. Allow the macaroni to cool to lukewarm, and then toss with truffle oil. Set aside. Meanwhile, in the microwave, cook the bacon until crispy. Run the cooked bacon through a food processor to grind it into a paste. Set aside. In a saucepan over medium heat, melt the butter. Add the onion and cook until it is translucent, about 3 minutes. Add the bacon and the flour; stir and cook for 1 minute. Whisk in the milk and chicken broth, stirring continuously. When the mixture comes to a boil, turn off the heat and stir in the salt, white pepper, cayenne pepper and grated cheeses, stirring until the cheese melts. Stir together the macaroni and sauce and serve (or keep the macaroni and the sauce separate until serving time, and then toss together and warm over the stove before serving). Recipe Source: Ray\'s Killer Creek executive chef Daniel Frier, Alpharetta, GA
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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