Recipes

White Cheddar Mac 'n' Cheese with Truffle Oil

A truly decadent version of an American classic created by a local chef.

White Cheddar Mac 'n' Cheese with Truffle Oil

Contributed by:
Amber Shaw, Executive Chef ~ Preferred Sonoma Caterers

Ingredients:
1 lb macaroni
1 1/4 cup Bechamel
1/2 cup creamv 1 oz. truffle oil
1/2 lb cheddar cheese, grated
5 oz. fontina cheese, grated
salt and pepper to taste
bread crumb topping

Bechamel
2 oz. butter
1 oz. flour
1 1/2 cups whole milk
1/4 cup buttermilk

Crumb Topping
1 cup bread crumbs
1/8 cup butter
1 tbsp truffle oil
1/8 cup grated white cheddar
1 tbsp chopped parsley


Preparation:
Boil macaroni, drain and cool. Combine all ingredients and top with bread crumb topping. Place in a 8" x 8" baking dish and bake at 350°F for 45 to 60 minutes.

Bechamel
Melt butter, stir in flour, cook 2 minutes (until very bubbly). Whisk in milk, bring to gentle boil, whisking constantly.

Crumb Topping
Melt butter. Toss with all ingredients listed in crumb topping list. Bake at 350°F for 15 to 20 minutes (until golden brown). Cool before using.

Serve with:
Kunde Family Winery Reserve Chardonnay