Homemade Truffle Mac and Cheese

Truffle Mac and Cheese

 

Truffle Mac and Cheese

MagicalButter

Ingredients

    Magical Milk

    • 2 cups Milk
    • 3.5 grams flower Decarbed
    • MagicalButter Machine

    Mornay (Cheese Sauce)

    • 2 Cups Magical Milk
    • 2 Cloves Garlic (Peeled and Smashed)
    • 3 Sprigs Thyme
    • 2 Sprigs Rosemary
    • 1 teaspoon Nutmeg
    • 3 tablespoons Butter
    • 3 tablespoons Flour
    • ½ Ball Fresh Mozzarella
    • ¼ Cup Gruyere (Grated)
    • ¼ Cup Sharp Cheddar (Grated)

    Macaroni

    • 2 Cups Macaroni
    • Salt to taste

    Magical Breadcrumbs

    • ¼ cup Panko Breadcrumbs
    • ¼ teaspoon Salt
    • 1 tablespoon MagicalButter Oil

    Assembly

    • 1 Piece Burgundy truffle
    • 1 Bunch Chives (Chopped)
    • ½ Ball Fresh Mozzarella (Broken into pieces)
    • ¼ cup Cheddar (Grated)
    • Salt and Pepper to taste

    Directions

    1. Magical Milk
    2. Place all the ingredients in the MagicalButter Machine and set it for 1 hour at 130 Fahrenheit.
    3. Pass the infused milk through the Magical filter.
    4. Let it cool and store in fridge, labelled.

    Mornay (Cheese Sauce)

    1. In a medium saucepan on low heat, place the Magical Milk with the herbs, garlic and nutmeg and let it simmer for 4-5 minutes.
    2. Let the milk infuse off the heat for 15 minutes.
    3. Pass it through a sieve and let it rest.
    4. In a medium saucepan on medium heat, melt the butter and whisk in the flour to make a roux.
    5. Slowly pour the milk into the roux while whisking constantly.
    6. Once the béchamel has thickened, mix in the cheese and stir well until fully combined.
    7. Set it aside.

    Macaroni

    1. Place the pasta in a large saucepan and cover with cold water.
    2. Season with salt and cooking on high heat until al dente.
    3. Stain the water and place the macaroni in a large stainless steel bowl.

    Magical Breadcrumbs

    1. In a frying pan, on medium heat, place the Magical Butter infused oil and heat it up.
    2. Add the breadcrumbs and toast until golden brown, season with salt.
    3. Set aside.

    Assembly

    1. Pre-heat your oven to 400 Fahrenheit.
    2. Add the Mornay sauce to the macaroni, season with salt and pepper.
    3. Add 2/3 chives and microplane some fresh truffle (as much as your heart desire), mix well until combined.
    4. Place the mac and cheese in an oven safe dish (I used a cast iron), and top up with Mozzarella and sharp Cheddar.
    5. Place in oven and bake until bubbly. About 20 minutes.
    6. Top up the mac and cheese with breadcrumbs, left over chives and more truffle.
    7. Serve right away and enjoy. Bon Appétit!
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