Macaroni & cheese
Applewood smoked cheddar & truffle cheese sauce
Toasted breadcrumbs
Ingredients needed:
Part A
8 oz. elbow macaroni (substitute with gluten-free pasta if you like)
Part B
¼ cup whole butter
½ finely diced white onion
3 cloves of garlic – chopped
¼ cup white wine
Part C
4 cups whole cream
4 cloves garlic
(Reduce by 1/2)
1½ cups apple wood smoked cheddar
½ cup shaved Parmesan cheese
15ml white truffle oil
To taste – salt and pepper
Part D
½ cup panko breadcrumbs
1 teaspoon spice mix (granulated garlic, smoked paprika)
1 teaspoon – fresh chopped parsley
To taste – kosher salt and black pepper
Directions:
The night before (Part C)
1. In a medium size sauce pan – bring to boil, whole cream and garlic
2. Once it reaches the boil – reduce heat to simmer
3. Let cook till the mixture is 50 % by volume of what you started with
4. Let cool and place in fridge
Making Cheese Sauce (Part C)
1. Heat medium sauce pan
2. Add butter – once butter has melted
3. Add onions and garlic – cook till translucent
4. Season with kosher salt and pepper
5. Add the reduction you made the night before
6. Bring to boil, reduce heat and let simmer 5 minutes
7. Add both cheeses – stir till it has completed melted
8. Add truffle oil
9. Season to taste with kosher salt and pepper
Cooking pasta (Part A)
1. Bring a large pot of salted water to a boil. Cook elbow macaroni in the boiling water, stir occasionally until cook thru but firm to the bite – approximately 8 minutes
2. Fold macaroni into cheese sauce until coated
Topping (Part D)
1. Heat small fry pan (medium heat)
2. Add in bread crumbs, add spice mix, and salt and pepper
3. Toast till slightly golden brown
4. Fold in chopped parsley
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