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The Waverly Inn's Truffled Mac and Cheese Recipe

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This recipe for The Waverly Inn's Truffled Mac and Cheese is from B-Lynn's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. elbow macaroni or cavatappi
1 T. table salt
8 T. unsalted butter
6T. all-purpose flour
1 1/2 tsp. powdered mustard or Dijon
5cups milk
8 ozs. Monterey Jack Cheese, shredded (2 cups)
8 ozs. sharp cheddar Cheese, shredded (2 cups)
Add Rosario white truffle oil to taste
1 fresh truffle
6 slices bacon, fried and chopped

Directions:
Directions:
Adjust oven rack to lower-middle position and heat broiler. Bring 4 qts. water to a boil in Dutch oven over high heat. Add macaroni and 1 T. salt and cook until pasta is tender. Drain and set aside in a colander. In an empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixtures becomes fragrant and deepens in color. Gradually whisk in milk, bring mixtune to a boil, whisking constantly. Reduce heat to medium and simmer occasionally until thickened to consistency of heavy cream. Take Dutch oven off stove and whisk in cheese and 1 tsp. salt until cheeses are fully melted. Add pasta and bacon, cook over medium-low heat stirring constantly. Transfer mixture to broiler safe 9 X 13 inch baking dish. Add crumbs and broil until crumbs are golden brown. Shave truffles over each serving..

 

 

 

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