Bacon And Black Truffle Mac Cheese Recipes

BLACK TRUFFLE MAC AND CHEESE (HANGOVER GRILLED CHEESE)

Steps:

• For the mac and cheese: Heat the truffle oil in a large pot over low heat. Add the shallots and thyme and cook until the shallots are golden. Add the garlic and continue cooking until golden. Add the vegetable base and stir. Add the wine and cook until reduced, 10 to 15 minutes. Add the flour slowly, stirring, until a thick paste forms. Add the cream and simmer, stirring frequently, until thickened, 10 to 15 minutes. Add the mixed cheese (except for the Parmesan and Cheddar) slowly while stirring. Once all the cheese is in, you will begin to see a nice sauce come to life. Continue to cook, stirring, about 15 minutes. Add the Parmesan at the very end. This cheese is like glue; it holds the sauce and the pasta together.
• While the cheese sauce simmers, bring a large pot of water with 1/4 cup salt to a boil. Add the pasta and cook until al dente. Drain and add a touch of olive oil to keep the pasta from sticking. The pasta is now ready to soak up the cheese sauce. Return the pasta to the pot and stir in the cheese sauce.
• For the sandwich: Preheat a flattop to 350 degrees F.
• Place the Cheddar slices and lobster if using in between the bread slices and close the sandwich. Ladle some clarified butter onto the flattop. Place the sandwich on the flattop and cook until the bread is golden and crisp and the cheese is melted. Flip and cook until golden on the other side. Open the bread and stuff with a heaping serving spoon of the mac and cheese. Close the sandwich, cut and serve.

TRUFFLED LOBSTER MAC AND CHEESE

Steps:

• For the cavatelli: Mix the flour and 1 teaspoon salt into a mound on a clean working counter or large cutting board. Make a well in the middle. Build the well as high as possible to avoid water running out. Add some of the water to the well and use a dinner fork or your fingers to gently mix the flour into the water without collapsing the walls of the mound. Using your other hand to support the wall of flour helps keep the water from leaking. As you mix, slowly add more water to form a soft and sticky dough. It should not be either too dry or too wet. When you touch it, it should stick to your finger only slightly. Keep in mind that as you knead, the dough gets softer. If the dough is too wet, add a little flour. Knead the dough with a periodic dust of flour for 10 minutes, until smooth and elastic. Cover the dough with plastic wrap and let it rest about 1 hour. If you don't have time, 20 minutes would do.
• This is only 1 of many ways to shape the cavatelli: Cut off a small piece of dough and roll it into a long rope about 1 centimeter (.4 inch) in diameter. Cut the dough into 1-centimeter-long (.4-inch-long) pieces. Place a piece in front of you horizontally and rest your index and middle fingers on it. Press the dough as you pull your fingers towards you. As you pull, the dough rolls to form the cavatelli shape. Place the pasta pieces on a lightly-floured baking sheet or plate.
• For the lobster cheese sauce: Heat a stockpot with the olive oil over medium-high heat. Add the lobster shell-side down and saute for 6 minutes. Add the onions, carrots, celery, garlic and peppercorns and sweat the vegetables, then add the brandy and cook for about 4 minutes. Remove the lobster and set aside. Add 4 cups water to the pot, bring to a boil and simmer until reduced by at least 25 percent.
• Meanwhile, make the roux. Add the clarified butter to a pan over low heat and gradually whisk in the flour until it gets very thick.
• Strain the stock and place it back in the same pot. Bring to a boil, whisk in the heavy cream and roux and simmer to the desired consistency. Stir in the provolone, asiago, fontina and Parmesan until melted. Stir in the truffle oil.
• Preheat the oven to 375 degrees F.
• Bring a pot of water to a boil and salt generously. Cook about 6 ounces of the cavatelli until they float to the top and are al dente, about 4 minutes.
• For the crumb topping: Mix together the breadcrumbs, parsley, butter, truffle oil and a pinch salt and pepper in a small bowl.
• Remove the lobster meat from the shell and cut it into pieces. Fold it into the cheese sauce, then fold in the pasta. Pour the mixture into an oven-safe dish and top with the crumb topping. Bake for about 6 minutes. Enjoy your Truffled Lobster Mac and Cheese!

BACON AND TRUFFLE OIL MACARONI AND CHEESE

Steps:

• While the pasta water is heating in a large stockpot, cook the bacon in a large skillet over high heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease. Crumble the bacon once it has cooled.
• Return 1 tablespoon bacon grease to the skillet, and lower heat to medium-high. Add onion and cook for 5 minutes, or until translucent. Add the garlic and cook for an additional 1 minute until fragrant. Remove from heat.
• In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. Once the pasta is ready and has been drained, immediately stir in the evaporated milk mixture until combined. Continue cooking over medium-high heat, stirring occasionally, for about 5-8 minutes, or until the sauce comes to a simmer.
• Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the truffle oil and half of the crumbled bacon.
• Serve immediately, topped with the remaining crumbled bacon and additional Parmesan.

TRUFFLE MACARONI AND CHEESE WITH SHRIMP

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta according to package directions; drain and set aside.
• In a large bowl, combine whipping cream, egg white, and truffle salt. Mix well.
• Add bacon, mushrooms, Gruyere, and Gorgonzola. Toss to combine all ingredients.
• Add shrimp and toss again.
• Add cellentani and gently mix with a wooden spoon to distribute noodles evenly throughout the mixture.
• Pour mixture in a glass 8" x 10" baking dish that has been sprayed with non-stick cooking spray.
• Bake for 25-30 minutes; until the top is bubbling and the shrimp are opaque.
• Serve and enjoy!

TRUFFLED MAC 'N' CHEESE

Steps:

• Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
• Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.

BACON AND BLACK TRUFFLE MAC & CHEESE

Steps:

• Preheat oven to 350 degrees° F. Lightly butter four 8 oz shallow ramekins. To make topping, in a small bowl, combine butter, breadcrumbs and ½ cup cheese. Set aside. In a large pot, bring 3 quarts of water to a boil. Add 2 ½ teaspoons salt and penne. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and transfer to a large bowl. Toss pasta with truffle oil and set aside. Prepare sauce while pasta is cooking. Heat olive oil in a large saucepan over medium heat. Add bacon and cook until golden 3-4 minutes. Stir in shallots, garlic and thyme and cook for one minute. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, stirring often, until sauce slightly thickens, 4-5 minutes. Add salt, pepper and remaining 2 ½ cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in basil and pasta. Divide into individual baking dishes. Top with reserved breadcrumb mixture. Bake for 10-15 minutes until bubbly and top begins to brown. Let sit 5 minutes before serving.