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Baked Macaroni and Cheese with Black Truffle Oil
Baked Macaroni and Cheese with Black Truffle Oil
Gourmet mac and cheese - the ultimate comfort food.
KEEP SCREEN ON
Yield: Makes 12 (1 cup) servings.
Ingredients
Ingredients
1 pound (4 cups) macaroni elbows2 tablespoons unsalted butter
6 tablespoons black truffle oil, divided
6 tablespoons flour
2 1/2 cups whole milk
2 cups chicken broth
1 pound sharp Cheddar cheese, grated
2 thick slices (about 1/3 pound) deli ham, diced
2 tablespoons chopped black truffles, optional
1 cup panko unseasoned Japanese bread crumbs
Preparation Method
- Position oven rack to rack position 3.
- Preheat Wolf electric oven in CONVECTION at 350°F.
- In large stockpot on Wolf cooktop over high heat, bring 6 quarts salted water to a boil.
- Add pasta and boil according to package directions.
- Drain and rinse under cold water.
- Set aside.
- Meanwhile in 6-qt stockpot or larger on Wolf cooktop over medium heat, place butter and 4 tablespoons truffle oil.
- When hot, add flour and cook for two minutes, stirring with a whisk.
- Add milk and chicken broth.
- Bring to a boil and reduce to a simmer, stirring often and scraping the bottom with a heat proof spatula.(Mixture should thicken after simmering 5 minutes.)
- Add cheese and stir until melted.
- Remove from heat.
- Add ham, pasta and chopped black truffles, if desired.
- Spread into greased 13x9-inch baking dish.
- In a small mixing bowl, toss bread crumbs with remaining 2 tablespoons black truffle oil.
- Evenly coat the top of mixture with bread crumb mixture.
- Place in oven and bake 30 to 40 minutes or until the top is golden brown.