Macaroni and Cheese
Presented by Mike Ditchfield Chef Instructor, Pennsylvania College of Technology
- 1 qt. vegetable stock
- 1 pt. heavy cream
- 2 t. shallots, minced
- 12 oz. Asiago cheese, grated
- truffle oil
- 3 lbs.* macaroni, cooked al dente; hold at room temp., tossed in neutral vegetable oil
- *Note: double-check your pasta ratios to yield 3 lbs. cooked
Gently sauté the shallots until translucent. Add stock and cream and simmer.
Make sure the liquid is at 180ËšF or below and add cheese to melt.
Add truffle oil to finish. Hold until service.
To reheat, add 2 oz. of cheese sauce to a small pan and slowly reheat 4 oz. of pasta. Plate and ladle 2 oz. of sauce over the mac and cheese. Drizzle truffle oil over entire finished plate.
Original Recipe Yield: