A twist on classic mac & cheese, this recipe has white wine for richness, cayenne pepper for spice, and our heavy cream for smooth texture!
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Ingredients
- 2 tablespoons olive oil
- 8 shallots, peeled and finely diced
- 8 garlic cloves, minced
- 1 ½ cups (12 ounces) white wine (Chardonnay)
- 2 bay leaves, crumbled
- Chicken base to taste
- 1/8 teaspoon cayenne pepper
- 1 teaspoon white pepper
- Dash of nutmeg
- ½ cup Country Cream unsalted butter, cubed
- 4 cups Morning Fresh Dairy heavy cream
- 2 cups white cheddar (cut into one-inch cubes)
- Kosher salt, to taste
- Truffle oil, to taste
- ¾ cup panko breadcrumbs
- Dried parsley to taste
- 2 cups elbow macaroni, cooked al dente
Directions
- Step 1
- Heat oil in a medium-size saucepan on medium heat.
- Step 2
- Add shallots and cook until translucent.
- Step 3
- Add minced garlic and cook just until blended with shallots; be careful not to get too brown or burn.
- Step 4
- Add white wine and cook for 10 to 15 minutes until liquid in mixture is reduced by 25%.
- Step 5
- Once reduced, add cayenne pepper and spices (white pepper, nutmeg, bay leaves).
- Step 6
- Add cubed butter and melt. Add heavy cream. Stir continually and cook for 15 to 20 minutes.
- Step 7
- Preheat oven to 350° F.
- Step 8
- Strain reduction and cream mixture through a fine strainer/chinois. The shallots and bay leaf will remain in the strainer as you strain the mixture through.
- Step 9
- Return strained creamy reduction mixture to saucepan on medium heat.
- Step 10
- Gradually add melted cheese to creamy reduction and stir to blend.
- Step 11
- Add cubed solid-form cheese and continue to stir until melted and blended.
- Step 12
- Keep whisking until mixture becomes thickened. Taste to adjust seasoning, as desired.
- Step 13
- Toast breadcrumbs briefly on sheet pan in 350° F oven until lightly browned, stir slightly, then return to oven to get just a bit more toasted (about 3 minutes).
- Step 14
- Sprinkle parsley and drizzle truffle oil over breadcrumbs (you can also choose to leave the breadcrumbs plain, without truffle oil).
- Step 15
- Place breadcrumb mixture in mixing bowl and combine thoroughly. Set aside.
- Step 16
- Drain al dente pasta very well or it will water down the cheese sauce. It is very important to add the cheese sauce into the pasta and not vice versa. Place the pasta in a mixing bowl. Add the cheese sauce to the pasta and coat the pasta completely.
- Step 17
- Divide mac and cheese into two portions in small bowls or small serving dishes.
- Step 18
- Top mac and cheese with breadcrumbs and enjoy!
