THE WAVERLY IN TRUFFLED MAC AND CHEESE Recipe
Ingredients:
1 Ib elbow macaroni
1 tbsp. table salt
5 tbsp. unsalted butter
6 tbsp. all-purpose flour
1 1/2 tsp. Dijon mustard
5 cups milk
8 oz. Monterey Jack cheese, shredded (2 cups)
8 oz . sharp cheddar cheese, shredded (2 cups)
1 tsp. table salt
1 cup fresh bread crumbs
Da Rosario white-truffle oil to taste
Instructions:
- Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tbsp. salt; cook until pasta is tender. Drain the pasta set it set aside in colander. Add a drop of olive oil to prevent sticking.
- In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in colour, about 1 minute. Gradually whisk in milk, bring mixture to a boil, whisking constantly (mixture must reach full boiling to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 tsp salt until fully melted. Add pasta and cook over medium low heat, stirring constantly, until mixture is heated through.
- Top with bread crumbs and broil until crumbs are deep golden brown, 3 to 5 minutes. Drizzle da Rosario truffle oil to taste. Cool for about 5 minutes, then serve.
Serving Size:
6-8 people
Estimated Calorie Count:
Total calories for the entire recipe: approximately 3,200 calories
Per serving (1/8 of recipe): approximately 400 calories