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Macaroni and White Cheese with Truffle Oil
from the kitchen of Sharmagne Leland-St. John
4 tablespoons sweet butter
4 tablespoons all-purpose flour
3 cups warm cream
3 cups extra sharp white cheddar cheese, shredded
4 ounces goat cheese, crumbled
2 tablespoons truffle oil
8 ounces macaroni
½ cup grated Parmesan cheese
½ cup toasted bread crumbs
Preheat the broiler to 400°. Grease a 4-quart casserole dish.
In a small saucepan, melt the butter. With a whisk, stir in
and mix together to form a roux. Add half of the warm cream
make certain you scrape the sides and bottom of the saucepan,
as you whisk. Mix well as you add rest of the cream.
With a wooden spoon, continue stirring the sauce until it begins
to thicken and tiny bubbles form on the sides (approximately 5
minutes). Do not allow to boil.
Add the cheddar cheese and goat cheese into the roux sauce.
Mix until completely melted and smooth. Cover and set aside.
Bring a pot of salted water to a boil. Cook macaroni according
to package directions.
Drain the macaroni and place in a large bowl. Pour the cheese
mixture over it . Mix well. Pour into the prepared casserole
dish. Spray the top with the truffle oil. Sprinkle Parmesan
cheese over the top and broil until the top is crusty and
golden, approximately 5 to 10 minutes. During the last two
minutes sprinkle with the toasted bread crumbs. Be careful not
to burn the toppings. Serve immediately.