Porcini Trumpet Truffle Mac and Cheese
Whether you're celebrating a birthday, anniversary, or just the weekend, this recipe makes for a very special dinner. We've paired our earthy Porcini Trumpets with a decadent cheesy truffle sauce for truly delectable mac.
INGREDIENTS
MAKES TWO - THREE SERVINGS
- 2 cups whole milk
- 1 small jar truffle sauce (about 2 ounces)
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground pepper
- 1 bay leaf
- 12 ounces melting style cheese (such as a mix of Gruyère and Cheddar)
- 8 ounces Sfoglini Porcini Trumpets
- 2 tablespoons unsalted butter
- 1/4 cup flour
DIRECTIONS
In a medium sized pot or saute pan, combine the milk, truffle sauce, salt, garlic powder, dried thyme, pepper and bay leaf. Whisk gently to evenly distribute the ingredients, then place over the lowest heat possible to infuse the flavors. Stir occasionally, for about 10 minutes, without letting the milk simmer or scald.
Trim the rinds off the cheese, then grate using the large holes on a box grater. Set aside about ⅓ of a cup of cheese for the top of the mac.
Bring a pot of heavily salted water to a boil. Cook porcini trumpets to al dente, according to the package instructions, then strain.
Preheat a high broiler.
Scoop the bay leaf out of the infused milk, then raise the heat to medium. Add in the butter and flour, and whisk to break up any clumps. Continue to whisk often, allowing the sauce to become smooth and thicken, about 10-12 minutes.
Once the sauce is thick, turn the heat off, and stir in the cheese. Fold in the porcini trumpets, then transfer to another baking dish if desired. Sprinkle the remaining cheese that was set aside over the top, then place under the broiler.
Broil for about 2 minutes, just long enough for the cheese on top to bubble and turn golden, then serve immediately.
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Chef’s Note: For an optional extra boost of mushroom flavor, dry-fry 5 oz mushrooms of your choice, and fold them in with the pasta.