Thank you Susan/Kentfield, got the Black Truffle Mac'n'Cheese with Bacon in the oven.....

Here is the recipe: REC: Bacon & Black Truffle Macaroni & Cheese

With many thanks to Susan/Kentfield for sharing the recipe with me, from her friend...



Bacon & Black Truffle Macaroni & Cheese

A balanced blend of complex flavors, this dish can be made with or without the truffle oil.

2005 Tillamook Macaroni and Cheese Contest, Brenden Mesch - Dallas,TX Regional winner

Ingredients:
2 tbsp. Tillamook® Salted Butter, melted
3/4 cup panko (Japanese breadcrumbs) or coarse dry breadcrumbs
3 cups (12 oz) shredded Tillamook® Vintage White Extra Sharp Cheddar Cheese, divided
8 oz dry penne pasta
1 tbsp. black truffle oil (optional)
2 tsp. olive oil
4 slices uncooked smoked bacon, preferably Applewood, chopped (4 oz)
2 tbsp. minced shallots
1 tbsp. minced garlic
1/4 tbsp. dried thyme
2 tbsp. all- purpose flour
1 1/2 cups half and half
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. minced fresh basil

Instructions:
Preheat oven to 350 degrees° F. Lightly butter four 8 oz shallow ramekins.

To make topping, in a small bowl, combine butter, breadcrumbs and ½ cup cheese. Set aside.

In a large pot, bring 3 quarts of water to a boil. Add 2 ½ teaspoons salt and penne. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and transfer to a large bowl. Toss pasta with truffle oil and set aside.

Prepare sauce while pasta is cooking. Heat olive oil in a large saucepan over medium heat. Add bacon and cook until golden 3-4 minutes. Stir in shallots, garlic and thyme and cook for one minute. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, stirring often, until sauce slightly thickens, 4-5 minutes.

Add salt, pepper and remaining 2 ½ cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in basil and pasta. Divide into individual baking dishes. Top with reserved breadcrumb mixture. Bake for 10-15 minutes until bubbly and top begins to brown.

Let sit 5 minutes before serving.
Serves 4 as a main dish

Prep: 35 min.
Bake:
10-15 minutes

Heather's notes: I doubled the recipe, and I added sliced tomatoes under the crumb topping per Ina Garten's mac'n'cheese recipe because I love tomatoes and Costco had these wonderful US tomatoes that taste like real summer tomatoes... mmmm.

 
So how was it? As good as it looks??

I'm so jealous!!!! You're making me drool. First the cupcakes, then the mac and cheese and you totally did me in with the bacon bloody mary!!!!
You're a girl with many talents. I don't think anybody but you would come up with the idea to knit bacon slices for bookmarks! It looks so real!!

 
Good thing I doubled the recipe, is it wrong to have mac'n'cheese for brekkies?

Heh heh heh

This dish is wonderful! Super cheesy, with a good bacon flavor and the black truffle oil really came through (but then I DO have an exceptionally nice bottle of truffle oil). Nom nom nom

So, my bacony friend, I'm glad you like the bookmark! It cracked me up the whole time I was knitting on it! Are you going to post the picture sometime? smileys/bigsmile.gif

Thanks for giving me such great recipes to try and drool over! So how about that bloody Mary pot roast recipe?

 
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