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Creamy, rich Truffle Mac and Cheese is a fancy spin on the ultimate comfort food. If you’ve never tasted this awesomeness, you’ve been missing out and I can not recommend it highly enough.
Rusconi’s American Kitchen
Inspired by my years-long love of the truffle mac and cheese at Rusconi’s American Kitchen, this recipe is the result of my nearly begging Chef Michael for the recipe when I knew we were going to be moving away from Arizona.
Luckily, he’s been kind enough to share it and now I can share it with you.
Truffle Mac and Cheese
The Truffle Mac and Cheese has been my #1 favorite menu item at Rusconi’s for about as long as we’ve been eating at the restaurant. I’ve dearly missed it since we moved to Ohio.
As it turns out, with just a handful of traditional macaroni and cheese ingredients, plus a generous splash of truffle oil, you’ll have a whole new pasta at your fingertips.
Just a note about this recipe, this is not a make-ahead dish. I make sure the rest of the meal is ready to go before stirring the sauce together and adding the cooked pasta to it.
You’ll want to serve and enjoy it immediately for the best results. Due to the truffle oil, this recipe will not hold as well as other sauces might. The mac and cheese is fantastic hot off the stove.
The leftovers are still tasty, but they don’t present as well or look as quite as nice. (That said, I always stash any leftovers just for myself in the back of the fridge. They’re delicious reheated as well!)
Truffle Mac and Cheese Ingredients
- small shell pasta or elbows
- kosher salt
- olive oil
- butter
- shallot
- dry white wine
- heavy cream
- shredded San Joaquin gold cheese, or Parmesan
- truffle oil, Urbani brand truffle oil is recommended
The key to using truffle oil is tasting it along the way. I recommend starting with 1 ounce and gradually adding more until you find the perfect amount for your tastes.
Two of my boys and my husband like this pasta best with just 2 ounces and my oldest and I enjoy it with the full 3 ounces of truffle oil.
Truffle Mac and Cheese Recipe
- Cook pasta in boiling water with salt and oil. Drain immediately when it reaches al dente (tender, but still firm when bitten) and rinse with cold water until completely cooled.
- Melt butter in an 8-cup size saucepan. Add the shallot and cook for five minutes over medium-low heat. Add wine to the pan and cook until absorbed. (There will be wet shallots in the pan, but most of the liquid should be gone.) Stir in heavy cream and bring to a simmer.
- Add cheese, turn off the heat and stir until melted. Whisk in 1-2 ounces of truffle oil. Taste the sauce, and adjust as needed. Add the cooled pasta to the sauce and stir to coat. Serve immediately.
Serve this with Buttered Steak Bites with Mushrooms, Pan-Fried Italian Chicken, Dry Rub Ribs (made in the oven or on the grill), or Pan-Seared Scallops.
Pick your favorite vegetable side for a feast you’ll be talking about for days. Sauteed Broccoli and Asparagus with Parmesan or Caramelized Brussels Sprouts are personal favorites.
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