Deluxe Macaroni and Cheese with Truffle Oil.

Many moons ago I had the good fortune to order Mac and Cheese at Smith and Wolensky restaurant. It was the most amazing version I had ever tasted. I went online and looked up the recipe. There is a good video to check out with Chef Matt. But as we cooks are want to do I have tweaked this recipe with a few added goodies. Be warned this is not a dish if you are on a diet! If you are looking for comfort food, this is it. I make it in big batches as this freezes well! If you like Mac and cheese you will love this version. Bon Appetit.

Ingredients: Deluxe Macaroni and Cheese with Truffle Oil.

Ingredients

Makes 8 portions
450 gr. (16 oz.) Smoked bacon thick sliced
500 gr. ( 17.5 oz.) rough chopped onion
225 gr. (8 oz.) shredded Parmesan
400 gr. (14 oz.) diced or shredded smoked Cheddar.
400 gr. (14 oz.) Emmental cheese
454 gr. (1 LB ) elbow macaroni
1 liter (34 oz.) Cream
5 whole cloves of fresh garlic, rough chopped
42 gr. ( 3 tbsp ) all purpose flour
42 gr. ( 3 tbsp ) unsalted butter
30 ml. ( 1 oz.) White Truffle oil
TOPPING
100 gr. ( 3.5 oz.) Panko bread crumbs
50 gr. Italian seasoning
Avocado oil
White pepper optional

Directions: Deluxe Macaroni and Cheese with Truffle Oil.

Directions

Heat oven to 350F. (176C)
Cut bacon into cubes as seen in the video below.
Heat frying pan on high heat with a little water to start and place bacon in pan.
Once the water has evaporated you will hear the sound in the pan go from a boil to a sizzle. Turn down heat to half.
Once the the bacon is well browned, remove from pan and reserve the fat.
Saute onions in the bacon fat. Once done, set aside with the bacon.
Heat large pot with salted water… lots of salt. Once it has reached a boil add the pasta. Cook for about 4 minutes or until it is al dente. Rinse in cold water and drain, set aside.
Clean same pot and make a roux with the four and the butter. Once the roux is set start adding COLD cream a little at a time.
Add the onions and garlic.
Now that the sauce is set up and warm but not boiling, add the first cheese, gruyere. Adding a bit at time and stirring until fully melted. Then add proceed the same way with the other two cheeses.
Once all the cheese is incorporated add the bacon and the truffle oil. Mix well.
Add the par cooked macaroni a third at a time waiting each time for it to warm before adding more.
For the topping add Pancko, Italian seasoning first to mix well then add the avocado oil last.
Spoon the pasta mixture into small ceramic bowls and cover with foil that has been either sprayed or brushed with vegetable oil.
Place in oven middle rack for 15 minutes.
Remove foil and place topping on top. Put back in the oven another 10 to 15 minutes depending on your oven. Keep an eye on it so it won’t burn!
Pull and serve. Careful, it is hot!
As always, I welcome any comments and I hope you enjoy!