Macaroni and Cheese (serves 6)
Ingredients:
1#dried pasta (penne)
¼ cup flour 3 tablespoons Dijon mustard
2 dashes hot sauce
3 cloves roasted garlic chopped fine
2 cups milk
¼ teaspoon truffle oil
¾ stick butter
Salt and pepper to taste
10 oz shredded cheese
¼ bread crumbs ½ cup shredded cheese
Method:
1. Boil pasta until al dente (slight bite to them) drain and place in bowl
2. Start the sauce by melting the butter and truffle oil in the same pot you used for the pasta . you are going to need the extra room to coat all the pasta and saves you from dirtying two.
3. Next gradually add the flower to create the roux. Lower heat and cook out flower about a minute
4. Next add mustard and hot sauce, along with garlic . an option here is to deglaze with white wine if so a quarter cup will be perfect.
5. Next add milk cream can be used as well . raise the heat to medium and begin making the sauce . stir with wooden until incorporated.
6. Fold in pasta now and coat pasta evenly.
7. Now lower the heat and add the cheese fold in until completely melted.
8. Taste and season with salt and pepper accordingly I like to season this dish now to adjust for the saltiness in the cheese.
9. Place pasta in an oven safe baking dish. Top with breadcrumbs and remaining cheese.
10. Bake in 350 degree oven for 15 to 20 minutes until golden brown and bubbly. Serve and enjoy!