amped up macaroni & cheese |
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My colleague shared this with me. Director of Corporate Communications by day, she is a fabulous cooking mama by night and weekend. And she knows everything there is to know about wine to boot.
This is what the little blue box of mac and cheese would be if it went to finishing school. At a Texas barbecue.
This is what the little blue box of mac and cheese would be if it went to finishing school. At a Texas barbecue.
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1 box of penne or macaroni
1T truffle oil 1-2 shallots, very finely chopped 3-4 slices of bacon, diced 1-2 cloves of garlic, finely chopped 2T flour 1-1 1/2 cups half and half (start with 1) |
Basil
Thyme A bit of Hawaiian salt and black pepper, to taste 1 package (about 2 cups) sharp white cheddar cheese, grated 1 package (about 1 cup) smoked cheddar cheese, grated Pecans, chopped |
Boil the pasta just short of al-dente, 1 minute or so less than the instructions on the box. Drain and toss with truffle oil in a 9 x 9 pyrex pan.
Cook shallots and bacon so that the bacon is crispy. Lower heat and add garlic, but do not let the garlic brown. Add flour and half and half, stirring constantly and bring to a boil. Add basil, thyme, a bit of pepper and white cheddar cheese, again stirring constantly until smooth. If it is getting too thick, add a bit more half and half at this point. Pour over the pasta and coat well. Sprinkle with smoked cheddar and pecans.
Bake at 350 for about 15 minutes until bubbly and beginning to brown.
Cook shallots and bacon so that the bacon is crispy. Lower heat and add garlic, but do not let the garlic brown. Add flour and half and half, stirring constantly and bring to a boil. Add basil, thyme, a bit of pepper and white cheddar cheese, again stirring constantly until smooth. If it is getting too thick, add a bit more half and half at this point. Pour over the pasta and coat well. Sprinkle with smoked cheddar and pecans.
Bake at 350 for about 15 minutes until bubbly and beginning to brown.
