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Featured Recipe November 9, 2011

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 Executive Chef Dana Brizee from Smith & Wollensky

 

Ingredients (Serves 3)

  • 2 tablespoons garlic, chopped
  • 1/2 cup shallots, chopped
  • 3 tablespoons butter, divided
  • 1 cup white wine
  • 1 cup heavy cream
  • 1/2 teaspoon black pepper, ground
  • 1 teaspoon chicken bouillon
  • 1 cup half & half
  • 2 tablespoons flour
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup provolone cheese, grated
  • 1/4 cup monterey jack cheese, grated
  • 1/4 cup cheddar cheese, grated
  • 2 tablespoons truffle oil
  • 1/3 lb. elbow macaroni, cooked al dente
  • To taste salt

Topping Ingredients

  • 1/4 cup Panko bread crumbs
  • 2 tablespoons truffle oil
  • 2 tablespoons butter, melted
  • To taste salt
  • To taste black pepper, ground

 

Preparation
Sweat garlic and shallots in 2 tablespoons of butter until translucent. Add white wine and reduce by half. Add in heavy cream, black pepper, chicken bouillon and half & half. Bring to simmer.

In a small saucepan, create a roux by melting the remaining tablespoon of butter then whisking in flour. Whisk continually until light blonde. Whisk roux into simmering mixture to thicken. Simmer for 10 minutes. Add all cheeses and truffle oil.

Blend mixture in blender covered with kitchen towel. Be careful-hot mixtures expand when blended! Return to saucepan and bring to simmer. Add in cooked pasta. Taste and adjust seasoning with salt and pepper. Allow to cool.

Topping & Serve
Divide macaroni and cheese mixture evenly into three 8 ounce casserole dishes. Divide topping between the three dishes. Bake at 350º for 25 minutes or until the topping is golden brown. Serve immediately.






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