Best Black Truffle Mac And Cheese Recipes

Black Truffle Mac and Cheese (Hangover Grilled Cheese) image

Provided by Food Network

Time 1h

Yield 1 serving, plus additional mac and cheese

Number Of Ingredients 17

One 8-ounce bottle black truffle oil
1 1/2 cups minced shallots
3/4 cup minced fresh thyme
1 1/2 cups minced garlic
3 tablespoons vegetable base
2 1/3 cups chardonnay wine
1 cup all-purpose flour
Six 32-ounce cartons heavy cream
3 pounds mixed cheese (3 to 4 types), such as fontina and Swiss
4 cups freshly grated Parmesan
Salt
5 pounds elbow pasta
Olive oil, for tossing with pasta
Two 1-ounce slices white Cheddar
Cooked lobster meat, optional
2 slices sourdough bread
Clarified butter, for grilling

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.

BACON AND BLACK TRUFFLE MAC & CHEESE image

Yield 4 servings

Number Of Ingredients 15

2 tbsp. salted butter, melted
3/4 cup panko (Japanese breadcrumbs) or coarse dry breadcrumbs
3 cups (12 oz) shredded white extra sharp cheddar cheese, divided
8 oz dry penne pasta
1 tbsp. black truffle oil (optional)
2 tsp. olive oil
4 slices uncooked smoked bacon, preferably applewood, chopped
2 tbsp. minced shallots
1 tbsp. minced garlic
1/4 tbsp. dried thyme
2 tbsp. all- purpose flour
1 1/2 cups half and half
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. minced fresh basil

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.

BLACK TRUFFLE MAC AND CHEESE image

Yield 4 People

Number Of Ingredients 18

1 Tbsp. EVO
1 small shallot, brunoise
6 cloves of roasted garlic
3 oz of black truffles, sliced with truffle shaver
1 quart of heavy mfg. cream
1 cup of cognac, reduced to demi sec
2 tsp. fresh oregano, finely chopped
2 tsp. fresh thyme stems removed
1 Tbsp. sherry
2 tsp. kosher salt
1 tsp. white pepper
8 oz. Fontina, finely grated
6 oz Parmiggiano reggiano,finely grated
2 tsp. chipotle Tabasco
2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente
8 oz unsalted butter
3 oz sliced black truffles

Steps:

Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed., Set aside. Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated parmesan and back in the oven at 350 degrees for 10 minutes or until mixture is bubbly and toasted on the top.