Tuesday, November 13, 2012

Truffle Oil-Proscuitto Mac & Cheese

I have been on the hunt for the best mac-and-cheese available for the past few years, and I've gotta say, I've been mighty disappointed.  Recently, however, I made a discovery... I just might have found it via this restaurant here in Boston called Stephanie's on Newbury. 

Those dumdums post some of their recipes online, so now I shall just make them at home instead of paying their $20 per plate.  And you can, too!

Stephanie’s on Newbury

Serving Size: 4-6 people

1lb elbow macaroni

Cheese Sauce
6 tbs butter
½ c. flour
3 c. whole milk
1 c. heavy cream
1 tbs salt
1 tsp black pepper
2-3 tbs white truffle oil (this gets pricey, but so worth it)
1 lb (16 oz) white cheddar cheese, shredded
8 oz romano-asiago cheese blend, shredded (or 4oz romano / 4 oz asiago)
1/3 lb sliced prosciutto, chopped (also pricey, but worth it)

2 c. Panko breadcrumbs
8 tbs. butter, melted
Large clump of fresh flat parsley

13x9 baking dish
large saucepan
large pot
cutting board
sharp knife
hungry belly
cat to keep you company
glass of wine


First, the pasta! 
Cook your macaroni (don’t make me explain how to cook pasta step-by-step, please, you ninny) and drain.  Let that macaroni just hang out for a spell while you make everything else.  Stir it up occasionally as it cools to prevent clumping.
At this point, pre-heat your oven to 325F.

Secondly, the cheese sauce!

In large saucepan, melt butter over high.  Decrease heat to medium once melted. Add flour and cook 2-3 minutes.  Add cold milk and whisk vigorously until dissolved.  Continue to cook sauce until thick and bubbly.  Add heavy cream, truffle oil, and seasonings. Whisk it good.  Add all cheeses, whisking them in section by section to facilitate blending.   Cook until cheeses are fully melted.  

Put your cooked macaroni in a big ol’ pot and dump your sauce on top of it.  Add the prosciutto.  Stir it up, little darling, stir it up (this message approved by Bob Marley).  Pour your mac-and-cheese mixture into your ungreased baking dish.

Thirdly, make the topping! 

Wash out your saucepan to rid it of its cheesy remains and place that puppy back on a burner.  Melt your butter then add the Panko.  Stir constantly, as this burns quickly.  Once mixed, spread evenly over the macaroni mixture in the baking dish.

Place uncovered in oven for 12-15 minutes or until golden brown.  When finished, pull and let rest as you top the concoction with your chopped parsley, and serve.


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