TRUFFLE MACARONI AND CHEESE

TRUFFLE MACARONI AND CHEESE image

Yield 8 servings

Number Of Ingredients 19

6 T Butter
1/4 c sliced onion
1T chopped shallot
1 clove garlic, smashed
1/2 t whole black peppercorns
3 1/2c heavy cream
3c half-and-half
2T flour
1 1/2 c grated sharp white cheddar cheese
1/2c grated fontina cheese
1/2c grated Parmigiano-Reggiano cheese
Salt
Freshly ground white pepper
1 1/2 lbs penne
1 c panko
1 t chopped fresh chives
1T chopped fresh parsley
3T truffle oil
2 1/2 c cubed lobster meat

Steps:

Preheat oven to 325. Melt 1T butter Add onion,shallot,garlic;cook for 2 min. Add peppercorns, heavy cream,1/2&1/2. Decrease heat to low;simmer 10 min. Remove cream mixture from heat. Strain thru a fine strainer into a bowl. Discard vegetables. Melt 3T butter. Add flour,whisk into butter. Continue to stir,cooking for 2 min,until color turns from white to beige. Slowly add cream mixture,whisking constantly. Stir until thickens,5min. Remove from heat. Add cheeses,blend. Season w/salt and pepper. Grease casserole dish. Cook pasta until al dente.Reserve 1/2c pasta water. Saute panko in a skillet w/2T butter until golden brown. Add parsley and chives. Transfer pasta to a large bowl. pour sauce over pasta. Add water to thin if needed. Add lobster if desired. Pour pasta into casserole dish. Top w/panko mixture. Bake for 15 minutes until heated through. Remove from oven; w/ a knife, poke holes from top to bottom. drizzle truffle oil over top through holes. Let sit for 2 min and serve.