Easter brunch was fantastic! My friends and I did a potluck, and my bacon mac 'n' cheese with truffle oil was a big hit, so I wanted to share the recipe with you here. I was so excited to see how quickly it was gobbled up.
Bacon Macaroni and Cheese with Truffle Oil
1 LB rigatoni pasta
1/2 LB of pepperjack cheese, grated (thank god I have the magic bullet to do it for me)
1/2 LB of Monterey jack cheese, grated
1/2 LB of sharp, white cheddar, grated
2 cups of heavy cream
2 cups of whole milk
6 TBS of butter
6 TBS of butter on the side
6 TBS of flour
1 very full cup of crumbled bacon-you don’t want any fat, so since I had fatty bacon and had to cut the fat all off, I had to cook up about 12 strips
2 TBS of truffle oil
2 TBS of truffle oil put on the side
3 cups of panko
Boil up a pot of salted water for the pasta (I just toss in about 1 TBS) and cook it to about 1-2 minutes less than the directions say, drain and set to the side.
While the water was boiling and the pasta was cooking I worked on the rest of the dish. cook up your bacon and make sure that it is crispy. Cut off all of the fat, crumble it and put it to the side.
This is the nerve wracking part, well for me because I wanted to make a roux, but I’m so bad with thickening things up with flour. However, I wanted my mac and cheese to have a roux because I thought it would make the cheese sauce really creamy, so I decided to go ahead and do it anyway and it worked out so well. I was ecstatic with the outcome.