PENNE RIGATE MACARONI AND CHEESE WITH TRUFFLE ESSENCE

Penne Rigate Macaroni and Cheese With Truffle Essence image

Make and share this Penne Rigate Macaroni and Cheese With Truffle Essence recipe from Food.com.

Provided by Sandi From CA

Categories Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons kosher salt
8 ounces penne rigate, dry (penne with ridges)
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups white extra-sharp cheddar cheese, shredded
1/2 cup pecans, quarters
1 cup smoked medium cheddar, shredded

Steps:

Preheat oven to 350°F.
Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point.
Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.
Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.
Temper in the heavy cream and bring to a boil.
Lower heat and simmer for 10 minutes.
Add in the herbs and seasonings. Stir in 3 cups of the extra-sharp cheddar until smooth.
Add in the truffle-scented pasta and stir until evenly combined.
Divide into individual shallow baking dishes and top with the pecans and the shredded medium cheddar.
Bake for 10-15 minutes until bubbly and slightly browned on top.

Nutrition Facts : Calories 1322.3, Fat 101.5, SaturatedFat 52.3, Cholesterol 279.3, Sodium 6660.7, Carbohydrate 53.5, Fiber 3.3, Sugar 2.3, Protein 50.8