You may also like
Categories:
butter all-purpose milk heavy cream macaroni American cheese Cheddar Swiss cheese blue cheese Worcestershire sauce Tabasco black truffle salt bread crumbs truffle oil
Viewed: 103 - Published at: 8 years agoIngredients
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 cups heavy cream
- 8 ounces (2 cups) dry elbow macaroni
- 4 ounces (1 cup) shredded American cheese
- 4 ounces (1 cup) shredded Cheddar
- 4 ounces (1 cup) shredded Swiss cheese
- Up to 2 ounces ( 1/2 cup) crumbled blue cheese
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tabasco
- Black truffle, shaved, to taste
- Salt and freshly ground black pepper, to taste
- Bread crumbs
- Black truffle oil, to taste
Method
- In a large, heavy-bottomed saucepan over low heat, melt the butter, then whisk in the flour, stirring for several minutes to "cook" the flour and eliminate its raw taste. Slowly pour in the milk and cream, whisking constantly. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.
- While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta to stop its cooking, drain and set aside.
- When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, Tabasco and black truffle shavings. Season with salt and pepper.
- Add the macaroni to the cheese sauce and stir over medium-low heat to warm the dish through. Divide into individual, oven-proof dishes and top with bread crumbs. Broil until golden brown. Lightly drizzle with black truffle oil.
