Truffled Macaroni and Cheese Recipe
Macaroni and cheese with chicken stock, mushrooms and a splash of white wine
Photo courtesy of The World of Deej
Ingredients
- 2 oz. Unsalted Butter
- 4 oz. Shallot
- 2 oz. Button Mushroom
- 8 oz. Heavy cream
- 16 oz. Chicken stock or base
- 24 oz. Velveeta Cheese
- 6 oz. White wine
- 4 ml White truffle oil
- 1/2 tsp Kosher Salt
- 1/8 tsp White pepper
Instructions
- In a saucepot over medium heat add butter and saut the mushrooms with the sliced shallots for a couple of minutes.
- Add the chardonnay and let reduce until almost all liquid has been evaporated.
- Add the chicken stock and reduce by half over medium heat.
- Add the heavy cream, bring to boil and reduce to a light simmer for 15 minutes.
- Strain thru a fine strainer and place back into the sauce pot.
- Over low heat, slowly whisk the Velveeta in stages until fully incorporated.
- Add the truffle oil and season with salt & white pepper.
- Mix with macaroni and shave whole black truffle.