TRUFFLE CARBONARA MAC AND CHEESE
Make and share this Truffle Carbonara Mac and Cheese recipe from Food.com.
Provided by Food.com
Categories Macaroni And Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Season panko with a pinch of salt, spread evenly on a baking sheet, and toast until golden brown, 15-20 minutes. Set aside to cool.
- Bring a large pot of generously salted water to a boil. Meanwhile, add bacon to a large skillet over medium heat and cook, 12-15 minutes, until the bacon is crisp and the fat has rendered completely. When water is boiling, add macaroni to pot and cook until al dente, according to package directions. Drain and set aside. When bacon is cooked, remove from the skillet with a slotted spoon and transfer to a paper towel-lined plate.
- Meanwhile, pour off bacon fat from pan, leaving about ¼ Celsius behind, and return to heat. Crack fresh black pepper into bacon fat and toast, about 30 seconds, then whisk heavy cream into pan. Allow the cream to reduce by half, about 3 minutes, then whisk cheese into the sauce until well combined. Return bacon to pan and season to taste with salt. Stir in macaroni.
- Remove from heat and immediately stir in egg yolks and truffle paste until thoroughly combined. Serve garnished with grated cheese, toasted breadcrumbs, and minced chives.
MACARONI AND CHEESE CARBONARA
Provided by Bobby Flay
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.
- Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
- Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
- Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.
BOBBY FLAY'S MACARONI AND CHEESE CARBONARA
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish and set it aside.
- Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
- Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
- Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.
WHITE TRUFFLE MACARONI AND CHEESE
Truffle oil, bacon, and Gruyere cheese rev up this recipe!
Provided by Megan A.
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 538 calories, Carbohydrate 40.6 g, Cholesterol 85.5 mg, Fat 29.7 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 16.4 g, Sodium 699.8 mg, Sugar 4.9 g
CHOCOLATE MASCARPONE TRUFFLES
These luscious, satiny truffles are so versatile...omit the pistachos and try all three variations listed below. -Diane Fuqua, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth. Transfer to a small bowl; cover and refrigerate for 3 hours or until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., In a microwave, melt remaining semisweet chocolate; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.
Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
TRUFFLE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: butter, mushroom, salt, pepper, flour, milk, shredded parmesan cheese, shredded cheddar cheese, shell pasta, truffle oil, fresh chives
Provided by Hitomi Aihara
Categories Dinner
Yield 3 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 872 calories, Carbohydrate 94 grams, Fat 37 grams, Fiber 3 grams, Protein 38 grams, Sugar 7 grams
TRUFFLE MACARONI AND CHEESE WITH SHRIMP
Make and share this Truffle Macaroni and Cheese With Shrimp recipe from Food.com.
Provided by Balancing Cinderella
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions; drain and set aside.
- In a large bowl, combine whipping cream, egg white, and truffle salt. Mix well.
- Add bacon, mushrooms, Gruyere, and Gorgonzola. Toss to combine all ingredients.
- Add shrimp and toss again.
- Add cellentani and gently mix with a wooden spoon to distribute noodles evenly throughout the mixture.
- Pour mixture in a glass 8" x 10" baking dish that has been sprayed with non-stick cooking spray.
- Bake for 25-30 minutes; until the top is bubbling and the shrimp are opaque.
- Serve and enjoy!
Nutrition Facts : Calories 699.3, Fat 48.8, SaturatedFat 29.5, Cholesterol 260.4, Sodium 904.3, Carbohydrate 32, Fiber 1.2, Sugar 1.4, Protein 33
AVOCADO GOAT CHEESE TRUFFLES
Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended. Stir in onion and cilantro. Refrigerate 1 hour or until firm., With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice. Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pumpkin seeds. Place on a waxed paper-lined baking sheet. Refrigerate until serving. If desired, serve with pretzel sticks.
Nutrition Facts : Calories 65 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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