Black Truffle Mac And Cheese Hangover Grilled Cheese Recipes

LOBSTER AND CRAB STUFFED GRILLED CHEESE

Steps:

• Heat the lobster and crab meat.
• Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side.
• Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich. Toast until the cheese is melted.
• To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Using a squeeze bottle, drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries.
• Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
• Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
• Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.

INSIDE OUT GRILLED CHEESE

Steps:

• Place 4 ounces shredded cheese directly on a hot flat top grill or frying pan. Place bread on top and let cheese melt and get crispy. Add remaining ounce cheese to the tops of the bread and let melt.
• Remove from grill. Spread guac on one half of the melty side of the sandwich and place beans on the other. Drizzle sriracha evenly over the guac. Mash the sandwich together so that the crispy cheese is on the outside. Slice and enjoy!

TRUFFLE MAC & CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water.
• Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes.
• Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt.
• In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving.
• Preheat the oven to 375 degrees F.
• Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes.

TRUFFLE, PEA AND CHIVE MAC & CHEESE

Steps:

• Bring a large pot of water to a boil and season liberally with kosher salt. Add the campanelle and cook according to the package directions. Drain the campanelle and spread onto a sheet tray. Drizzle with some olive oil and toss to combine to prevent the pasta from sticking. Set aside.
• Heat the 1/4 cup of olive oil and 1 tablespoon of butter over medium heat in a small saute pan. Add the smashed garlic and thyme and swirl the pan to infuse the oil with the garlic flavor. Add the panko and toss to combine, making sure the breadcrumbs are completely coated in the olive oil. Cook, stirring occasionally, until the breadcrumbs are golden brown, about 3 to 4 minutes. Remove the breadcrumbs onto a plate lined with a paper towel and discard the smashed garlic and thyme. Set aside.
• Melt the remaining stick of butter over medium-high heat in a large, high-sided saute pan. Add the shallots and cook until translucent, 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the flour and stir with a spatula to create a roux. Cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste. Add the nutmeg and stir for a few seconds to toast the nutmeg and release the fragrance. Add 2 cups of the milk and whisk to combine until smooth. Cook, whisking frequently, for 1 to 2 minutes. Whisk in another 2 cups of the milk and bring to a gentle boil, making sure the mixture does not come to a full boil. Reduce the heat and cook on a very low simmer, whisking frequently, until the sauce is slightly thickened, 5 minutes. Add the Cheddar, whisk to combine until melted and season to taste with kosher salt. Cook over low heat for 5 minutes, stirring frequently, then turn off the heat. Fold in the frozen peas, cooked campanelle and the remaining 3 tablespoons of milk.
• Plate the mac and cheese and garnish with freshly grated black truffle and the sliced chives.