July 14, 2020

Black Truffle Macaroni and Cheese

In honor of National Macaroni and Cheese Day, I cooked this Black Truffle Macaroni and Cheese. It is bursting with truffle flavor, and took less than an hour to prepare from start to finish.

The Ingredients Needed for Black Truffle Macaroni and Cheese

The Black Truffle Pecorino- This Moliterno al Tartufo is a sheep’s milk cheese produced in Sardinia, Italy. I found it in the gourmet cheese section of my supermarket, but this is definitely a cheese worth chasing down. It is a white cheese with black truffle veins running through it.
The Shallot- If you don’t have shallots, just use onion.
The Chicken Stock- I always keep homemade stock in my freezer.
The Cream- I used heavy cream, but also made a version (seen below in the black skillet), using Planet Oak Extra Creamy Oat Milk. It tasted exactly the same as the cream version I baked.
The Bread- I used Pepperidge Farm’s white bread, just because I had some in my pantry. I think brioche, challah, sourdough, French, or Italian bread would all be delicious for bread crumbs for this dish.

The Equipment

You’ll need a food processor to make bread crumbs. If you don’t have one, you could try cutting your bread in tiny cubes.
To bake this you’ll need either a large casserole dish, or you could make individual smaller pans in ramekins, or cocettes, or small cast iron skillets. If you use the smaller dishes, it will bake in probably 15 minutes. Just take it out when it’s bubbly.

How I Made It

First, I boiled my macaroni.
Next, I preheated the oven and made the white sauce.
Finally, I greased my casserole with butter and then baked it all off.

I served this with steamed lobster, since it’s Lobster Tuesday. Eating lobster every Tuesday is our new tradition that we started since social distancing back in April. It’s one of the few family traditions that everyone in my house really gets excited about. So, I can definitely confirm for you, that if you wanted to mix a couple of cups of cooked lobster into your Black Truffle Pecorino Macaroni and Cheese, it would be absolutely delicious!

Black Truffle Macaroni and Cheese

Truffle macaroni and cheese made with Moliterno al Tartufo cheese from Sardinia, Italy.

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine American

Servings

Calories 450 kcal

Equipment

Food processor

Ingredients

3 cups elbow macaroni
6 tbsp. unsalted butter
¼ cup minced shallot
2 tbsp. flour
1 cup chicken stock
1 cup heavy cream
½ tsp. kosher salt
¼ tsp. black pepper
2 beaten eggs
3 cups Moliterno al Tartufo Cheese (Black Truffle Pecorino) , grated
2 cups white bread, cubed

Instructions

Preheat the oven to 350°.
Boil the macaroni and drain it well.
Meanwhile, in a Dutch oven, on medium heat, melt 4 tablespoons of the butter and cook the shallots until they're tender.
Add the flour to the shallots and cook for two minutes. Then add the chicken stock and cream and cook for two more minutes. Add the salt and pepper. Remove the pot from the heat.
Stir a half cup of the sauce into a bowl with the beaten eggs. This is to temper, or heat up the eggs so don't scramble in the hot sauce. Mix it with a spoon, and then add the warmed up eggs to the warm pot. Stir in the macaroni and cheese, and put it in a greased 9 by 11 casserole.
In a small skillet, melt the rest of the butter. Make breadcrumbs out of the bread in the food processor, and cook them in the butter for 3 minutes.
Scatter the bread crumbs over the macaroni and cheese and bake for 30 minutes.