I finally made my own version of Truffled Mac-N-Cheese! I first thought about it after trying Chef Haney's smoked Parmesan Mac-N-Cheese at 12th Ave Grill then it was reaffirmed with Chef Keith's truffled version at Vino. In any case, I really truffled out this version starting with Boschetto truffle cheese:
Followed by Urbani White Truffle Butter
And Delizia White Truffle Oil
And Savini Tartufi White Truffle Pate
And Urbani Cream & Truffles
Followed by Sabatini & Co Truffle Salt
And you also need pasta so some Delverde Penne No 32
The initial roux was also made with Delitia Parma butter
Then add the milk and truffle cream followed by the Truffle Pate and Truffle Oil then seasoned with Truffle Salt (also added to the pasta cooking water). Then melt in the luscious Boschetto Truffle cheese (along with Emmenthal for gooey richness and Vacche Rose Parmigiano Reggiano for umami) then bake at 350 for 30 minutes and voila! Truffled Mac-N-Cheese! Served with an aged red Burgundy or aged Barolo or Barbaresco for the ultimate bliss!
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