Truffled Macaroni & Cheese with Carmelized Onions
Description
Wonderfully rich and decadent!
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
Serves
8
- 2 16 oz. boxes penne rigate
- 1-2 T. black truffle oil (optional, to taste)
- 6 T. butter
- 2 C. red onion, chopped into 2" matchsticks
- 2 cloves garlic, pressed
- 6 T. flour
- 1.5 T salt
- 1/2 t. dry mustard
- 1/2 t. fresh ground black pepper
- 2 C. whole milk
- 1 C. white vermouth
- 24 oz. extra-sharp white cheddar, grated
- 8 oz. smoked gouda, grated
- 1-2+ oz. grated Oregon Black Truffle
- 1/4 C. grated Parmesan Reggiano
- 1/3 C. panko crumbs
Methods/steps
- Cook the penne in well-salted water until short of al-dente. Drain and toss with the truffle oil, or a little bit of butter.
- Melt butter over medium-high heat in a large saucepan. Add the onions and cook for 10-15 minutes, stirring frequently and reducing heat to if necessary until caramelized. Add the garlic and cook another 2-3 minutes.
- Reduce heat to medium-low and add the flour. Cook another 2-3 minutes. Stir in the salt, pepper and dry mustard.
- Add the milk in 2-3 batches, stirring constantly until thickened. Add the vermouth and continue stirring until thickened again.
- Add the cheddar and gouda in 2-3 batches, stirring constantly until melted.
- In a large mixing bowl, combined the pasta, cheese sauce and grated truffles.
- Butter a 9 X 13 baking dish, and add the pasta mix. Combine the Parmesan and panko crumbs and evenly top the pasta.
- Bake in a 350F oven for 45 minutes. Run briefly under a broiler if the topping isn't nicely golden.
Additional Tips
Pair this with some grilled asparagus marinated with olive oil, lemon juice, garlic, rosemary, salt and pepper.
You can substitute a mix of 1 lb. sauteed Meadow, Field, Oyster, Beech, white or crimini mushrooms and use the truffle oil if Black Truffles aren't available.
Reviews
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