Truffled Mac And Cheese From Lynn Crawford
From lor 14 years ago
- 50 minutes to make
- Serves 6
Lynn Crawford is an excellent Canadian Chef and this is one of her recipes. Upscale macaroni and cheese must be New York's new "it" dish because I saw versions at the Waverly Inn and at Café Gray in the Time Warner Center (that rich take was mixed with large chunks of lobster). Read more This is Toronto transplant Lynn Crawford's (who's now at the Four Seasons in New York) luxurious take. Mimolette is a French cow's milk cheese that tastes much like a mature Edam. It is dark orange. If Mimolette is not available, a good substitute is aged cheddar. We used a white truffle cream (available at upscale grocery stores) instead of the black truffle paste that Crawford calls for and found that 4 tablespoons was enough. See less
Ingredients
- 250 grams (½ pound) dried elbow macaroni or cavatappi shopping list
- 4 tablespoons unsalted butter shopping list
- 1/2 cup fresh breadcrumbs shopping list
- 1/4 cup finely chopped parsley shopping list
- 2 ounces Parmesan, grated shopping list
- salt and freshly ground pepper shopping list
- 3 cups whole milk shopping list
- 1/4 cup all-purpose flour shopping list
- 12 ounces sharp white cheddar, grated shopping list
- 6 ounces Gruyère cheese, grated shopping list
- 4 ounces Mimolette cheese, grated shopping list
- 8 tablespoons black truffle paste, or to taste shopping list
- NOTE: Truffle paste is expensive so the amount can either be reduced or it can be omitted. shopping list
How to make it
- Butter a 1-1/2-quart casserole dish and set aside.
- Bring a medium pot of salted water to a boil over high heat. Add macaroni and cook for 2 to 6(I cook for 8-12 minutes) minutes or until very al dente. Drain and let cool.
- Melt 1 tablespoon butter in a large sauté pan. Add breadcrumbs and stir to coat. Remove breadcrumbs to a small bowl and toss with parsley and grated Parmesan and season with salt and pepper.
- Heat milk in a small saucepot over medium heat until milk is very hot but not scalded.
- Melt remaining 3 tablespoons butter over medium heat in another pot. When butter begins to bubble, add flour and stir until cooked, about 1 minute. Slowly pour in hot milk and whisk continuously until all of the milk is incorporated and the sauce begins to thicken.
- Remove from heat and add cheddar, Gruyère and Mimolette and mix well until melted. Stir in truffle paste and season with salt and pepper to taste. Add macaroni to cheese sauce and pour into prepared casserole. Sprinkle with Parmesan breadcrumbs and bake for 30 minutes or until top is golden brown. Serves 6.
People Who Like This Dish 4
- hunnee Nanaimo, CA
- cuzpat Sikeston, Mo
- windybliss A Small Town, UT
- crazeecndn Edmonton, CA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- lor Toronto, Canada
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
thanks for this lovely post, sounds good!
hunnee
in Nanaimo loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "