Black Truffle Macaroni and Cheese
Truffle macaroni and cheese made with Moliterno al Tartufo cheese from Sardinia, Italy.
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.
Nutrition
Calories: 450kcal
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