Executive Chef David Gotter
• 1lb. elbow macaroni
• Cheese Sauce - recipe follows
• Truffled Bread Crumbs - recipe follows
For Truffled Bread Crumbs:
• 4 oz. Panko Bread Crumbs
• 2 Tbsp. Butter
• ½ oz. White Truffle Oil
Salt to taste
Method of Preparation:
Melt butter in a skillet and fold in Panko Bread Crumbs. Toast over a low heat, stirring often, until browned and toasted. Season bread crumbs with salt and white truffle oil.
Mac & Cheese Sauce:
• 4 Tbsp. Flour
• 4 Tbsp. Butter
• 4 Cups Whole Milk (cold)
• 10 oz. Velveeta Cheese-cut into 1 inch cubes
• 4 oz. Shredded Cheese Blend (Mozzarella, Jack, Provolone, Asiago)
• 2 oz. Mascarpone
• 2 oz. Goat Cheese
Melt butter in large pan and whisk in flour to make a Blond Roux. Slowly whisk in cold milk. Simmer over low heat, stirring occasionally until thickening begins. Add in all cheeses and melt over low heat-stirring often, being careful not to burn.
• 1 lb. Elbow Macaroni
Bring 2 gallons of water to a boil; add salt if desired. Add pasta and cook until just done. Drain, place back in pot and toss with 1 T salt. Pour cheese sauce over pasta and toss to incorporate. Top with truffled bread crumbs and serve.
Variations or as we like to say Fancy Pants Mac Dishes!
Southern Style - Stir in cooked bacon and pickled jalapenos and top with sliced fried chicken breast
TexMex Style - Top with pulled pork or grilled chicken breast, black Beans, tomatoes, corn, jalapenos, and sour Cream
photo credit: Sara Essex Bradley