Three-Cheese Truffled Macaroni
This three-cheese truffled macaroni dish was divine; the crust was crisp yet chewy and the combinations of cheeses, rich and decadent.
This dish would also be delicious with the addition mushrooms and/or leeks, diced ham or bacon.
2 cups brown rice elbow macaroni
1 cup heavy cream
1 cup almond milk
3 tablespoons unsalted butter
3 tablespoons tapioca flour
4 ounces Gruyere cheese, grated
4 ounces extra-sharp Cheddar, grated
2 ounces Roquefort, crumbled
1/2 teaspoon Penzeys Spices ‘Mural of Flavor’
1/4 cup Panko Japanese-style breadcrumbs
2-3 tablespoons freshly chopped basil leaves
Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil. Add 2 tablespoons of olive oil, stir in the pasta and 1 teaspoon truffle salt and cook according to the package directions. Drain well.
Meanwhile, heat the milk and cream in a small saucepan without letting it boil. Melt the butter in the microwave and whisk in the flour. Whisk the flour mixture into the milk and let it cook for about 2 minutes, until thickened and smooth. Turn off the heat and add the Gruyere, Cheddar, Roquefort, 1/2 teaspoon truffle salt and the Penzeys Spices (or favorite spices of your choice).
Grease an 8×8 baking dish with coconut oil. Add the cooked pasta, optional ham and/or mushrooms/leeks, and cheese sauce, stirring well to combine. Sprinkle the Panko bread crumbs and basil over the top of the pasta.
Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Remove from oven and let rest 10 minutes before serving.
Note: This dish is also delicious substituting cauliflower florets for the pasta.
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