Side Dish
Gourmet Mac and Cheese à la Truffe
West Wines
1000 Dry Creek Road
Healdsburg, CA 95448
westwines.com
- RECIPE YEAR: 2024
- RECIPE BY: Canevaris Catering in Santa Rosa
- YIELD: Serves 6
- PAIRS WELL WITH: 2017 Crest Cuvée
From Canevaris Catering in Santa Rosa, Chef Stephen’s creation is the best macaroni and cheese we’ve ever had. This ultra creamy-cheesy version with Gruyere, smoked Gouda, and Parmesan is absolutely decadent. Truffle oil adds an umami that takes it to the next level. Finished with a seasoned bread crumb topping, this is one special recipe.
Ingredients:
- 1 16 oz package Elbow Macaroni
- 6 tablespoons Butter
- 1/2 cup All Purpose Flour
- 5 1/2 cups Milk divided
- 2 1/2 cups Smoked Gouda Cheese shredded
- 1 1/2 cups Gruyere Cheese shredded
- 1 1/2 cups Parmesan Cheese grated, divided
- 1/2 cup Dry Bread Crumbs crumbled
- 1 tablespoon Truffle Oil
Directions:
1) Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. 2) Bring a large pot of lightly salted water to a boil. Cook elbow macaroni pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. 3) While the pasta is cooking, melt butter in a large pot over medium-low heat. Whisk flour into melted butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk in 2 cups milk or bechamel, until smooth. Stir in remaining milk, increase the heat to medium-high, and cook, whisking constantly, until thick and almost boiling, 5 to 10 minutes. 4) Add Gouda, Cheddar, Swiss, and 1 cup Parmesan; stir until cheeses melt and sauce is smooth. Fold in cooked cavatappi until coated. Pour mixture into the prepared baking dish. 5) Stir remaining 1/2 cup Parmesan cheese and bread crumbs together in a small bowl; sprinkle over cavatappi mixture, then drizzle truffle oil over top. 6) Bake in the preheated oven until the sauce is bubbling and topping is golden, about 30 minutes. Cool for 10 minutes before serving.
