Truffled Three-Cheese Mac & Cheese
Description
Ingredients
3/4 cup of grated Gruyère cheese
3/4 cup of grated sharp cheddar cheese
1/2 pound wedge of Brie, with rinds removed and diced
2 1/2 tablespoons of butter
1/8 cup of flour (I used whole wheat)
1 teaspoon of chopped thyme leaves
1/4 teaspoon of ground nutmeg
2 cups of milk
1 cup of fresh breadcrumbs
1/2 pound of whole wheat penne pasta
1 tablespoon of truffle oil
salt and white pepper, to taste
3/4 cup of grated sharp cheddar cheese
1/2 pound wedge of Brie, with rinds removed and diced
2 1/2 tablespoons of butter
1/8 cup of flour (I used whole wheat)
1 teaspoon of chopped thyme leaves
1/4 teaspoon of ground nutmeg
2 cups of milk
1 cup of fresh breadcrumbs
1/2 pound of whole wheat penne pasta
1 tablespoon of truffle oil
salt and white pepper, to taste
Instructions
1. Combine all of the cheeses in a bowl and set aside about 1 cup of cheese for topping, placing it in the refrigerator. Pre-heat the oven to 375 degrees F.
2. Melt 2 tablespoons of butter in a large pot over medium heat and stir in the flour until it turns a golden brown and gives off a slightly nutty aroma (about 4 minutes).
3. Add in the thyme and nutmeg, and whisk in the milk, letting it simmer until thickened (this will take longer if you are using lowfat milk--be sure to stir so as to not let it curdle).
4. Now add the cheeses, stirring until smooth. Stir in the truffle oil, salt and pepper, to taste.
5. Melt 1/2 tablespoon of butter in a medium sized skillet over medium-high heat and add in the breadcrumbs, tossing and stirring until they are golden. Remove from the heat and transfer to a plate or bowl.
6. Cook the pasta, al dente and drain, transferring to a large bowl.
7. Pour the cheese sauce over the pasta and toss to combine.
8. Next, divide the pasta into individual-sized au gratin dishes, or ramekins. Pour any remaining cheese sauce on top.
9. Divide the remaining cheese amongst the 4 dishes. Top with breadcrumbs.
10. Bake for about 20 minutes, until the pasta begins to bubble and the crumb topping is golden, but not burned.
2. Melt 2 tablespoons of butter in a large pot over medium heat and stir in the flour until it turns a golden brown and gives off a slightly nutty aroma (about 4 minutes).
3. Add in the thyme and nutmeg, and whisk in the milk, letting it simmer until thickened (this will take longer if you are using lowfat milk--be sure to stir so as to not let it curdle).
4. Now add the cheeses, stirring until smooth. Stir in the truffle oil, salt and pepper, to taste.
5. Melt 1/2 tablespoon of butter in a medium sized skillet over medium-high heat and add in the breadcrumbs, tossing and stirring until they are golden. Remove from the heat and transfer to a plate or bowl.
6. Cook the pasta, al dente and drain, transferring to a large bowl.
7. Pour the cheese sauce over the pasta and toss to combine.
8. Next, divide the pasta into individual-sized au gratin dishes, or ramekins. Pour any remaining cheese sauce on top.
9. Divide the remaining cheese amongst the 4 dishes. Top with breadcrumbs.
10. Bake for about 20 minutes, until the pasta begins to bubble and the crumb topping is golden, but not burned.
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