Truffled Mac and Cheese
Truffle oil, smoky bacon and sharp, sharp cheese add uptown flair to this homey favorite. Ray’s Killer Creek executive chef Daniel Frier says the aged cheese is worth the extra trip, but you can still get acceptable (though not as notable) results with extra-sharp cheddar from the grocery store.
8 ounces dry macaroni
1 teaspoon white truffle oil
2 pieces bacon (1 ounce)
6 tablespoons unsalted butter
1 1/2 cups diced yellow onion
1/3 cup all-purpose flour
1 1/2 cups whole milk
3/4 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Pinch cayenne pepper
3 ounces mild cheddar cheese, grated
1 1/2 ounces 10-year aged white cheddar cheese, grated
1 1/2 ounces Parmesan cheese, grated
Bring a large pot of water to boil. Cook macaroni according to package directions; drain. Allow the macaroni to cool to lukewarm, and then toss with truffle oil. Set aside. Meanwhile, in the microwave, cook the bacon until crispy. Run the cooked bacon through a food processor to grind it into a paste. Set aside.
In a saucepan over medium heat, melt the butter. Add the onion and cook until it is translucent, about 3 minutes. Add the bacon and the flour; stir and cook for 1 minute. Whisk in the milk and chicken broth, stirring continuously. When the mixture comes to a boil, turn off the heat and stir in the salt, white pepper, cayenne pepper and grated cheeses, stirring until the cheese melts. Stir together the macaroni and sauce and serve (or keep the macaroni and the sauce separate until serving time, and then toss together and warm over the stove before serving). Makes 6 servings.
Per serving: 460 calories (percent of calories from fat, 50), 18 grams protein, 39 grams carbohydrates, 2 grams fiber, 26 grams fat (15 grams saturated), 68 milligrams cholesterol, 607 milligrams sodium.