Macaroni & Cheese, Fontina & Truffle, Tosca's

By arthurlemay

Ingredients

• 1 1/2 pounds macaroni, cooked al dente
• 2 cups fontina cheese, grated
• 2 tablespoons fontina cheese, for topping
• ! cup Parmigiano cheese, grated
• 2 tablespoons Parmigiano cheese, grated, for topping
• 1 cup macarpone cheese
• 2 cups heavy cream
• 1 ounce truffles, chopped (canned or fresh)
• 2 egg yolks
• 1 tablespoon bread crumbs
• 1 teaspoon chives, chopped, for garnish

Details

Servings 6
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 375 degrees.

In a large bowl, toss all ingredients except the breadcrumbs. Season heavily with salt and a pinch of ground pepper. Place mixture in a buttered, shallow casserole dish. Top with the reserved cheeses.

Place casserole in a 375 degree oven and bake until the cheese is bubbly and the top is browned, about 20-25 minutes.

In the last few minutes, sprinkle the breadcrumbs on top and return to the oven.

When done, remove casserole from the oven and let stand for 5 minutes before serving.

Top with the chives and serve.