What’s For Dinner?
Truffled Mac and Cheese - from Ray's Killer Creek
(First star is lowest, fourth star is highest)
From the menu of . . . Ray's Killer Creek
1700 Mansell Road, Alpharetta
Q: My husband and I had dinner last night at Ray's Killer Creek. While everything was delicious, the truffled macaroni and cheese was the best we've ever had. Would you please see if the chef will give you this recipe?
-- Tracy Madigan, Marietta
A: There are two items that make this dish special, says Ray's Killer Creek executive chef Daniel Frier: the white truffle oil, of course, and the 10-year aged white cheddar cheese. "That really gives it an extra kick-up notch, " he said. But don't expect to find it in a regular grocery store, he added. You'll need to make a special visit to an upscale grocery, farmers market or cheese shop.
Hands on time: 25 minutes Total time: 25 minutes Serves: 6
Truffled Mac and Cheese
8 ounces dry macaroni
1 teaspoon white truffle oil
2 pieces bacon (1 ounce)
6 tablespoons unsalted butter
1 1/2 cups diced yellow onion
1/3 cup all-purpose flour
1 1/2 cups whole milk
3/4 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Pinch cayenne pepper
3 ounces mild cheddar cheese, grated
1 1/2 ounces 10-year aged white cheddar cheese, grated
1 1/2 ounces Parmesan cheese, grated
In a saucepan over medium heat, melt the butter. Add the onion and cook until it is translucent, about 3 minutes. Add the bacon and the flour; stir and cook for 1 minute. Whisk in the milk and chicken broth, stirring continuously. When the mixture comes to a boil, turn off the heat and stir in the salt, white pepper, cayenne pepper and grated cheeses, stirring until the cheese melts. Stir together the macaroni and sauce and serve (or keep the macaroni and the sauce separate until serving time, and then toss together and warm over the stove before serving).