Penne Macaroni And Cheese With Truffle Essence Recipes

Steps:

• Melt 1 tablespoon of butter in a medium pot over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms are softened. Remove from the pot.
• Add the remaining 2 tablespoons of butter and the flour to the pot. Whisk until the flour is toasted, approximately 2 minutes.
• Add the milk while whisking continuously to avoid lumps. Cook until the sauce is thickened.
• Whisk in the Parmesan and cheddar cheeses and season with salt and pepper.
• Add the cooked pasta and mushrooms. Mix until the sauce coats the pasta well.
• Top with truffle oil and chives.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees.
• Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
• Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
• Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
• Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
• Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
• Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
• Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point.
• Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.
• Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.
• Temper in the heavy cream and bring to a boil.
• Lower heat and simmer for 10 minutes.
• Add in the herbs and seasonings. Stir in 3 cups of the extra-sharp cheddar until smooth.
• Add in the truffle-scented pasta and stir until evenly combined.
• Divide into individual shallow baking dishes and top with the pecans and the shredded medium cheddar.
• Bake for 10-15 minutes until bubbly and slightly browned on top.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside.
• Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain.
• Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg.
• In a large bowl, combine the pasta, the cream sauce, and two thirds of the mushrooms and pour into a 10 × 13 × 2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle.
• Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot.

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water.
• Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes.
• Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt.
• In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving.
• Preheat the oven to 375 degrees F.
• Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to boiling; add penne.
• Cook penne for 6 minutes; drain.
• In a large bowl, toss together the cheddar, gruyere and asiago cheeses; set aside.
• Meanwhile, in a medium-size saucepan, melt unsalted butter over medium heat; whisk in flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk; stir in onion powder, salt and cayenne pepper.
• Bring to a boil over medium-high heat; reduce heat and simmer 3 minutes.
• Remove from heat and whisk in 2-1/2 cups of the cheese mixture.
• In a pasta pot, stir together the cooked penne and the cheese sauce.
• Pour half of mixture into the prepared baking dish.
• Sprinkle with a generous cup of the cheese.
• Spoon in the remaining penne and top with the remaining cheese sauce.
• Bake for 20 minutes.
• Increase the oven temperature to broil and cook another 3 minutes or until the top is lightly browned.
• Cool slightly before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Combine milk and butter in a large pot over medium heat. Heat just until butter melts, 3 to 5 minutes. Whisk in flour gradually until sauce is smooth again. Add salt, pepper, and nutmeg. Remove from heat and add Gruyere and Cheddar cheeses. Stir until melted and well blended. Add bacon and truffle oil; mix well.
• Pour cooked pasta into the pot and stir until thoroughly coated with the sauce. Pour into a 9x13-inch baking pan. Sprinkle bread crumbs lightly over the top.
• Bake in the preheated oven until top is golden brown, 30 to 35 minutes.

Steps:

• Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
• Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.

Steps:

• Preheat oven to 350 degrees. Cook pasta in boiling, salted water for 5 - 6 minutes. Pasta should be slighter undercooked. Drain, sit one minute and toss in a bowl with the black truffle oil. Combine shallots, bacon, garlic and olive oil in 4 quart pot and cook slowly for 10 minutes using low heat. Add in the flour, increase heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low. Add in the herbs and seasonings. Stir in 3 cups of white cheddar until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes and top with smoked cheddar. Bake 10-15 minutes until bubbly and slightly browned.