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Truffled Mac and Cheese - from Ray's Killer Creek
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Cuisine: American Creative Traditional
From the menu of . . . Ray's Killer Creek
1700 Mansell Road, Alpharetta
770-649-0064
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
Ingredients:
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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
Instructions:
Bring a large pot of water to boil. Cook macaroni according to package directions; drain. Allow the macaroni to cool to lukewarm, and then toss with truffle oil. Set aside. Meanwhile, in the microwave, cook the bacon until crispy. Run the cooked bacon through a food processor to grind it into a paste. Set aside.
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).
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).
Notes:
Truffle oil, smoky bacon and sharp, sharp cheese add uptown flair to this homey favorite. Ray's Killer Creek executive chef Daniel Frier says the aged cheese is worth the extra trip, but you can still get acceptable (though not as notable) results with extra-sharp cheddar from the grocery store.
Nutrition:
Per serving: 460 calories (percent of calories from fat, 50), 18 grams protein, 39 grams carbohydrates, 2 grams fiber, 26 grams fat (15 grams saturated), 68 milligrams cholesterol, 607 milligrams sodium.
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