California Truffled Macaroni And Cheese

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From tim goodell, chef-owner of aubergine (new port beach), troquet (coasta mesa), and red pearl kitchen (huntington beach).

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Steps

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Preheat oven to 350.

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Lightly butter a 13x9 inch baking dish and place on a foil-lined sheet pan.

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Bring a large pot of water to boiling over high heat.

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Cook pasta until al dente8 to 10 minutes.

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Drain.

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In a saucepan over med-high heat , heat the milk until almost scalding.

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In another saucepan over med-low heat , melt 4 tablespoons butter.

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Add to it the flour.

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Cook / stir until smooth and straw-colored , about 3 minutes.

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Increase heat to medium.

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Whisk the hot milk into the flour mixture and continue whisking until smooth.

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Slowly bring to a boil , stirring occasionally to make sure the milk at the bottom doesnt burn.

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Then remove from heat.

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Add in the garlic , sharp cheddar , montgomery cheddar , and gorgonzola cheese.

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Mix carefully.

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Add in the tabasco and truffle oil.

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Season with salt and pepper.

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Stir in the cooked macaroni.

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Transfer mixture to prepared baking dish.

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Combine the parmigiano-reggiano and panko.

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Sprinkle over the macaroni mixture.

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Bake 15-20 minutes , un.

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Ingredients

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butter, elbow macaroni, whole milk, flour, garlic, sharp cheddar cheese, cheddar cheese, gorgonzola, tabasco sauce, truffle oil, kosher salt, fresh ground black pepper, parmigiano-reggiano cheese, panko breadcrumbs, fresh chives