Truffled Mac & Cheese with Lemon Zest and Toasted Panko

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Truffled Mac & Cheese with Lemon Zest and Toasted Panko

Ingredients:

½ cup chopped red onion
3 cloves garlic grates
½ cup butter
½ cup AP flour
2 cups milk
½ cup grated cheddar
½ cup grated parmesan
1 oz blue cheese
½ cup toasted panko
½ lemon zested
5 sprigs of fresh chives
1 tsp white truffle oil
1.5 cups of pasta of your choice

Sautee onions in the butter over a medium heat until translucent, then stir in the garlic and sautee until they just begin to turn brown. Reduce heat and slowly stir in the flour to form a roux, the goal is to cook out the rawness of the flour without turning the roux too dark. Slowly whisk in your milk and return the heat to medium, cook the mixture while stirring enough to prevent scalding.

Once the flour is cooked out, add the cheeses and truffle oil and adjust seasoning, set the sauce aside. Cook your pasta of choice al dente at most and fold into the sauce. Finely dice your chives and garnish your dish along with the panko and lemon zest.

***Toasting the panko is optional as it is crunchy to begin with. In a hot large frying pan on medium heat add the panko and drizzle over a tablespoon of vegetable oil, mix constantly until mixture toasts and becomes brown, then remove from pan and lay out on paper towel to absorb excess oil.

***another method of presentation is to place the finished pasta in a dish with the toppings and sprinkle some more grated parm over the top and broil in oven until golden brown.