One of my weaknesses has always been Mac and cheese. The creaminess of the melted cheese and the warm bites of pasta that just melt in your mouth... I can't help myself! Today I switched it up a little bit and made some Italian Mac and cheese. I definitely will be having more than a few bites of this!
To begin, in a small bowl, add 1/2 cup of Panko bread crumbs
Along with 1/4 teaspoon salt
1/4 teaspoon black pepper
And finally 1/4 cup of fresh Parmesan cheese. Stir and set aside
In a large pot of water on high heat add salt and bring to a boil
While you wait add olive oil to a pot that can go in the oven
Chop up 1 large shallot
Add to the pot and give a stir
Add 1/2 teaspoon sea salt
Chop up 2 teaspoons fresh sage leaves and stir into the pot
When soft and tender, remove to a plate and set aside
Drizzle with white truffle oil
Now for all that gooey delicious cheese! Shred 1 1/2 cups gruyere
1 cup fontina
And 1/2 cup of parmesean
Put your pot back on medium head and add 3 tablespoons unsalted butter
Once melted quickly stir in 3 tablespoons flour and stir for about a minute
Slowly stir in 4 cups of milk
When your water is at a boil add in 1 pound of penne pasta and cook for 10 minutes
When your milk mixture is at a simmer stir in all the cheese
Add in the pasta
And the shallot mixture
Salt to taste
Pepper to taste and give it a stir! Let sit for about 5-10 minutes on low until it thickens
Sprinkle on the bread crumb mixture
Finally, drizzle on white truffle oil. Place under the broiler for about 6 minutes.
Remove when golden brown! Enjoy!
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