Penne Rigate Macaroni and Cheese Baked with Truffle Essence

By Chez_Alexander

Ingredients

• 3 TBS kosher salt
• 8 oz penne rigate pasta, uncooked
• 1 TBS black truffle oil
• 2 TBS shallots, minced
• 3 oz applewood smoked bacon, minced
• 1 TBS garlic, minced
• 2 TBS olive oil
• 2 TBS flour
• 1 1/2 cups heavy cream
• 1 TBS minced basil
• 1/4 tsp thyme
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 12 oz extra sharp white cheddar, shredded
• 3 oz chopped pecan quarters
• 4 oz smoked medium cheddar, shredded

Details

Servings 4
Adapted from thenibble.com

Preparation

Step 1

1. Preheat oven to 350F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, let sit one minute, and toss in a bowl with the black truffle oil.

2. Combine the shallots, bacon, garlic, and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add the flour, raise heat to medium, and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low heat.

3. Add the herbs and seasonings. Stir in 3 cups of the extra sharp cheddar until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes and top with the pecans and the smoked medium cheddar cheese.

4. Bake for 10-15 minutes until bubbly and slightly browned on top.

Makes 4 servings. Each serving = 34 Weight Watchers points.