A beautiful way to slightly elevate a comfort food classic. Inspired by James Stephenson
White Truffle Macaroni and Cheese with Pancetta
- 1/2 cup butter
- 1/2 cup chopped white onion
- 1 cup diced pancetta
- 1/2 cup chopped garlic
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups cooked cavatappi pasta (al dente)
- 1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
- 1/4 cup white truffle oil
- 1/2 cup grated Parmesan
- 8 oz gruyere cheese
- 1/4 cup panko bread crumbs
- Salt and freshly ground black pepper
Preheat your broiler. Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux.
In a separate pan, cook the pancetta until browned. Set aside.
In the pan with the roux, whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add half of the parmesan and the gruyere.
In a baking dish, add the cooked pasta and cheese mixture. Add the fresh herbs, the truffle oil, and stir until combined. Season to taste with salt and pepper. Sprinkle the remaining parmesan and bread crumbs on top evenly. Place under a broiler until top becomes golden brown, about ten minutes. Finish with some fresh parsley on top.