Truffle Bacon Mac N’ Cheese
A delicious “gourmet” mac and cheese cheese recipe kicked up a major notch with bacon and truffle and gooey, cheesy goodness.
- Herbie’s Porcini Powder · 1/2 package
- Truffe Noire Gouda, cubed very small · 16 ounce
- Bacon, diced · 12 ounces
- Heavy Cream · 1 cup
- Milk · 2 cups
- Elbow shaped pasta (or any pasta shape you like) · 1 pound
- Butter · 3 tablespoons
- Flour · 2 ounces
- Salt & Pepper to taste ·
- Williamson Wines Truffle Salt · 1 tablespoon
- Herbie’s Ground Bay Leaf · 2 tablespoons
What a creation! It is ridiculously delicious; so full of flavor that your mind can barely comprehend what your mouth is trying to tell it.
If you would like portion control (you’ll need it, trust me), then bake the mac and cheese in small, individual ramekins otherwise just make a bucket of this fantastic food.
Bring 1 gallon of water up to a boil over high heat.
Meanwhile, in a heavy bottom pot heat the 3 tablespoons of butter over med. heat until it is fully melted. Then add the 2oz. of flour to form a roux. (do not let the roux become dark, it should be a light tan color) immediately add both the milk and the cream while whisking vigorously. Bring the contents up to a boil and slowly add the cubed cheese a small handful at a time while whisking until all the cheese is fully incorporated. Lower the heat to a simmer and add Herbie’s Porcini Powder and Herbie’s Ground Bay Leaf.
Once your water is boiling add a handful of salt.
Add the pasta while stirring and cook until al dente.
Once cooked drain and do not rinse with water.
Take the pot of cheese sauce off the heat and stir in the macaroni.
In a sauté pan add the diced bacon and cook for about 3 min. until gold brown.
Serve the mac n’ cheese and garnish with crispy bacon and Williamson Wines Truffle Salt. Enjoy!
- So let’s talk about truffles. I suggest using truffle salt but you could use some (expensive) shaved black truffles. Truffle salt, when fresh and of excellent quality (ours) is a great, inexpensive way to add some depth of flavor and a little funk to a dish. I use it often on over-easy eggs and in linguine carbonara. Truffle salt is pretty straightforward; salt that sits with fresh truffles until it has absorbed the right amount of essence. Truffle oil, on the other hand, is generally pretty vile stuff that has way less in common with actual truffles and way more in common with something would scrape off of your shoe. Never, never, never use truffle oil for anything. Just look here Go ahead - You'll be surprised.
- Don’t have Truffle Noir Gouda? That is a problem! Try our Pecoretto al Tartufo or any other gouda or cheddar would work but don’t leave out the Williamson Wines Truffle Salt though if you are going to pair it with our Pinot Noir. If you don't have any on hand call, email or buy on-line because you absolutely need it for happiness in life!