Main Dish
Truffled White Cheddar Macaroni and Cheese
Comstock Wines
1290 Dry Creek Road
Healdsburg, CA 95448
comstockwines.com
- RECIPE YEAR: 2016
- RECIPE BY: Tim Vallery
- YIELD: Serves 6
- PAIRS WELL WITH: Zinfandel Dry Creek
The earthiness of the truffle oil and the richness of the cheese make a perfect pairing for the spicy dark fruit notes in our Dry Creek Zinfandel.
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup diced yellow onions (small dice)
- 3 garlic cloves, minced
- 2 ounces all-purpose flour
- 2 cups heavy cream
- 2 cups milk
- 3/4 pound white cheddar cheese, grated
- 1 tablespoon white truffle oil
- 3/4 teaspoon kosher salt, plus more, to taste
- 1 pound elbow macaroni
Directions:
In a 2-quart saucepan over medium-low heat, melt the butter. Add the onions and garlic and cook, stirring occasionally, until softened, about 10 minutes. Whisk in the flour. Switch to a wooden spoon and cook, stirring constantly, for 7 minutes. Switch to the whisk again. Slowly whisk the cream and milk into the flour mixture, whisking well to combine. Switch to the wooden spoon again. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Reduce the heat and simmer the sauce, stirring occasionally, for 20 minutes. Strain the sauce through a fine-mesh sieve set over a large bowl. Whisk the cheese, truffle oil and salt into the sauce and set aside. Meanwhile, in a large pot, bring salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain well. Combine the hot pasta and the sauce and serve immediately.
