White and Black Truffle Macaroni and Cheese

Description:

This recipe was originally described to me by my friend and fellow foody Stephen Gray. He recommends that it be served over a veal demi-glace (see recipe).

Ingredients:

2 cups grated Parmigiano-Reggiano cheese
1 cup heavy cream
1 cup milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
1/2 lb uncooked Barilla Ditalini pasta
1 tablespoon white truffle oil
Truffle salt to taste
1 oz of black truffle shaved thin

Instructions:

Cook pasta al-dente and drain thoroughly. 

In a large saucepan, melt butter over medium heat. Stir in enough flour to make a light roux.

Add milk to roux slowly, stirring constantly, then add cream. Heat until sauce starts to simmer, then reduce heat to low.

Stir in cheese, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Add truffle oil and salt. Stir well.

Recommend serving over a light bed of veal demi-glace (see recipe). Serve into bowls and add garnish of thin-sliced black truffles.