Last week I reported on the latest gathering of our little DC area wine tasting group (see Truffle Macaroni and Cheese Paired with 2008 Pahlmeyer Sonoma Coast Chardonnay). As I described, the clear star of the show (not that it is a competition…that anyone will admit) was Kelvin and Leya’s Truffle Macaroni and Cheese Paired with 2008 Pahlmeyer Sonoma Coast Chardonnay. The food, the wine, and the pairing were absolutely amazing – a true grand slam unaided by steroids!
Kelvin and Leya were kind enough to share the recipe. I have not yet prepared this heavenly version of mac and cheese, but hope to do so soon. In the mean time, give it a go and let me know what you think. I am sure you will be pleased (ok, roll your eyes back in your head while moaning aloud kinda pleased). Thanks Kelvin and Leya!
The Recipe
Ingredients
- 1 pound box of penne pasta
- 1/2 bar unsalted butter
- 4 medium eggs
- 1 cup milk
- 1 cup parmesan cheese shredded
- 1/2 cup feta cheese
- 1/2 cup mild cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 cup sharp cheddar cheese shredded
- 1 cup Sottocenere with Truffle Cheese
- 4 tablespoons Savitar White Truffle Oil
- 1//2 cup Savitar Truffle Peelings
- 1/2 teaspoon salt
- 1/2 tablespoon seasoned salt
- 1/2 teaspoon pepper
Preparation
- Bring water to boil in a large pot, and add pasta
- When soft, strain pasta and place in a large bowl
- Add butter, mix in then set aside
- Add eggs and milk to a separate bowl
- Beat egg and milk mixture with whisk
- Pour mixture into large bowl with macaroni and mix gently with spatula
- Add all cheese, oil and truffles
- Season with salt, seasoned salt and pepper
- Fold together with spatula
- Check consistency and add more milk if too stiff
- Sprinkle a little cheese on the bottom of a casserole dish
- Spoon pasta and cheese mixture into dish
- Smooth over with spatula
- Sprinkle all remaining cheese on top
- Place in oven for 35 minutes at 350 degrees (or until done)
In vino veritas, buen provecho.
Craig
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