Bacon Mac ‘N’ Cheese with Truffle Oil, ‘Nuff Said
Mr. Juice is usually the steak cooker and macaroni and cheese maker of this household. The only problem is that he isn’t here right now and I promised my friends bacon mac ‘n’ cheese with truffle oil. So I’m thinking that I have to figure out how to do this and then I remember that he actually blogged about it. PERFECT! The only thing is, you know me, I wanted to play with the recipe and change it around, so here you have, my version of Mr. Juice’s bacon macaroni and cheese with truffle oil. The changes are very slight, but the results are incredibly tasty. And he was unable to put measurements in his post because he estimates, but I was able to measure mine out beforehand.
1 LB rigatoni pasta
1/2 LB of pepperjack cheese, grated (thank god I have the magic bullet to do it for me)
1/2 LB of Monterey jack cheese, grated
1/2 LB of sharp, white cheddar, grated
2 cups of heavy cream
2 cups of whole milk
6 TBS of butter
6 TBS of butter on the side
6 TBS of flour
1 very full cup of crumbled bacon-you don’t want any fat, so since I had fatty bacon and had to cut the fat all off, I had to cook up about 12 strips
2 TBS of truffle oil
2 TBS of truffle oil put on the side
3 cups of panko
Boil up a pot of salted water for the pasta (I just toss in about 1 TBS) and cook it to about 1-2 minutes less than the directions say, drain and set to the side.
While the water was boiling and the pasta was cooking I worked on the rest of the dish. cook up your bacon and make sure that it is crispy. Cut off all of the fat, crumble it and put it to the side.
This is the nerve wracking part, well for me because I wanted to make a roux, but I’m so bad with thickening things up with flour. However, I wanted my mac and cheese to have a roux because I thought it would make the cheese sauce really creamy, so I decided to go ahead and do it anyway and it worked out so well. I was ecstatic with the outcome.
I melted 6 TBS of butter in a saucepan until it started bubbling and then slowly started shaking 1 TBS of flour at a time as I whisked, till all 6TBS are in. You end up getting something resembling dough. Keep whisking for another 2 minutes to cook off the taste of the flour. Then, as you keep whisking, slowly start pouring in all of the milk, and then all of the heavy cream. Let it simmer a bit to thicken up, whisk it here and there. When it can coat the back of a spoon with a very thick layer, take it off the heat.
From here, whisk in the truffle oil, cheese and bacon. The end result should be extremely creamy. Pour the entire mixture over your pasta and mix well. Pour into a baking tray. Drizzle with 2 TBS of truffle oil I told you to set aside.
Heat your over to 350 degrees. While the oven is heating up, lets work on the panko. Melt the other 6 TBS of butter in a pan and mix in all the panko. Take the buttered panko and spread over the top of your macaroni and cheese mixture. Bake until the top of the mac and cheese turns golden brown.
It’s a bit tiring, yes, but the end result is so indulgent. You and your guests will love it. Besides, by just saying, bacon mac ‘n’ cheese with truffle oil, you will have won them over immediately.