And I Can Cook, Too

Tuesday, March 21, 2006

May 11, 2006
By Popular Demand

Dijon Truffled Macaroni and Cheese
16 oz. Penne (use whole wheat pretend and kid yourself it’s health food!)
1 gal. Chicken Broth
½ stick Butter
¾ c. Sweet Onion, finely diced
1 tbsp. Garlic, minced
8 oz. Mushrooms, sliced (use wild mushrooms for even more flavor)
1 pt. Heavy Cream, divided
1 lb. Parmaseano Regiano, grated
1-2 tbsp. Dijon Mustard
1-2 tbsp, White Truffle Oil
Salt and Pepper
Whole Black Truffle (optional)

Bring the chicken stock to a boil. Add the penne, and boil till just scant of al dente, about 8 minutes. Drain, reserving some of the liquid, and set pasta aside. Reduce heat to medium. In the same pot, melt the butter. Add the mushrooms and onions, and sauté until onion starts to soften. Add the garlic, sauté one more minute. Add the cream and allow it to heat through. Return the pasta to the pot. Sprinkle in the cheese, 1/3rd at a time, allowing to melt between each addition. If the sauce is too dry, add some reserved cooking liquid. Add 1 tbsp. each of the Dijon and truffle oil. Add salt and pepper to taste. Taste, and adjust the mustard, oil, salt, and pepper if necessary. If you have a truffle, shave or finely mince it over the top of the pasta.

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