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Truffled Vermont Aged Cheddar Macaroni & Cheese

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 12 Servings

“I have a fond place in my heart from our years in upstate Vermont and aged white cheddar brings us there. This rich mac & cheese is finished with the taste and aroma of white truffle. All that is left to do is complete the finish with a bottle or two of C’est La Vie Viognier. The fruit forward aromas and the slight acidity is a perfect pairing for the return to Vermont.””

INGREDIENTS:

Tortilla Espanola-Serrano Ham
2 1/2 lb. Elbow Macaroni Pasta, dry
1 each Shallot, minced
2 TB. Butter
2 TB. Flour
2 Cups Milk
1 Each Bay Leaf
1 Each Whole Clove
1 LB. Aged Vermont Cheddar, shredded
1 Oz. White Truffle Oil, found in Italian specialty markets

METHOD OF PREPARATION:
Using a 6 quart pot of salted water, boil the elbow macaroni “until firm to the tooth”{el dente}. Do not over cook because you will be re-heating the pasta. Drain, but do not rinse.

Begin the sauce by sweating the shallot in the butter until translucent. Add the flour and cook slowly for 2-3 minutes. Add cold milk, bay leaf and the clove. Stir and bring to a simmer for 4-5 minutes. Remove bay leaf and clove. Add the shredded cheddar and melt slowly. Stir in the white truffle oil. Mix with the cooked pasta.

FOR THE PRESENTATION:
Place the macaroni & cheese into a greased baking dish; Gratin the top until golden brown in a broiler.

Bon Appétite!!


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