“You are the macaroni to my cheese.” -Unknown
One of my all time favorite things to do is cook for Walker. For our 1 year anniversary I made him this mac and cheese. With the truffle oil and champagne I thought this would be the perfect decadent side to our celebratory dinner. It was!
INGREDIENTS:
2 tablespoons olive oil
3 tablespoons truffle oil
1/2 cup pancetta, diced
1 small onion, minced
3 cloves garlic, crushed
3 tablespoon butter
2 tablespoons flour
1/4 cup Champagne
1/2 cup extra cheddar cheese, shredded
1/2 cup gouda cheese, shredded
1/4 cup parmesan cheese, grated
2 1/2 cup heavy cream
S&P
1 pound orecchiette pasta, cooked according to package directions
3/4 cup of Italian bread crumbs
DIRECTIONS:
Preheat oven to 375 degrees.
In medium saucepan, heat oils over medium heat until shimmering.
Add pancetta and onion, cook about 4 minutes.
Stir in garlic.
Add 1 tablespoon of butter, stir until melted.
Add flour and cook 1 minute, stirring constantly. Whisk in champagne and cream until smooth.
Bring to boil then reduce to simmer for 2 minutes.
Remove from heat and stir in cheeses.
Add S&P.
Add cooked pasta and stir until all the pasta is coated.
Transfer to a baking dish.
Melt 2 tablespoons of butter in a small saucepan. Toss in breadcrumbs and spread in an even layer over the mac and cheese.
Bake for 20-25 minutes or until the top is golden and the cheesy is bubbly.
Kisses and oh so yummy wishes,
