Truffled Macaroni and Cheese

Side Dish

Recipe courtesy of Chef Michael Farrell, New Orleans,  LA

Serves 4

Ingredients: 
  • 1 pound dry macarroni pasta, cooked to package specifications
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup mascarpone cheese
  • 1 tablespoon cogñac
  • 2 cups heavy cream
  • 1/2 cup shredded smoked Gouda cheese
  • 1/2 cup shedded Monterrey Jack cheese
  • salt & pepper to taste
  • 1/3 cup grated Parmesan cheese 
  • 1 ounce truffle oil

 Truffled Macaroni and Cheese

Truffled Macaroni and Cheese

Click image to enlarge
Method: 

Sautee shallots and garlic with olive oil over medium high heat until translucent. Deglaze pan with cogñac. Add cream and the mascarpone cheese and cook until heated through.
When the mixture is hot, add pasta and shedded Monterrey Jack and smoked Gouda cheeses. Melt completely. Add salt and pepper to taste. 
Spoon mixture into 6 individual gratins, top with Parmesan cheese and brown under a low broiler. 
Finish each dish with a drizzle of truffle oil before serving.

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