Truffled Macaroni And Cheese Recipe

Ingredients

For the Bechamel

2 cups whole mile

3 tablespoons butter

3 tablespoons all purpose flour

1 tsp. nutmeg

salt and pepper to taste

INGREDIENTS:

2 cups Bechamel

2 cups Heavy cream

2 cups Grated Parmesan

1 lb. GEMELLI PASTA, COOKED AL DENTE, VERY DRY, PREVIOUSLY COOKED WEIGHT

1 cup SCALLIONS, VERY THINLY SLICED

1 tablespoon WHITE PEPPER

4 tablespoons SALT

1 cup PANKO crumbs

6 tablespoons sliced Truffles (look for canned for frozen truffles or truffle peelings in a Speciality Grocery like Central Market or Whole Foods)

Preparation

METHOD: Start by making the bechamel sauce. Bring two cups of whole milk to a simmer in a medium sauce pan. Stir constantly to avoid scorching. In a separate sauce pan melt 3 tablespoons butter. Whisk in 3 tablespoons all purpose flour to form a roux. Incorporate the roux with the hot milk and continue to stir until it thickens, about 5 minutes. Season with salt and pepper to taste and 1 tsp. nutmeg.

Then combine the bechamel sauce with all other ingredients except the truffles and panko crumbs. PLACE 2 CUPS OF MIXTURE INTO EACH OF 6 OVEN PROOF DISHES. BAKE AT 400F UNTIL BUBBLING HOT. REMOVE FROM OVEN, SPRINKLE WITH PANKO. RETURN TO OVEN FOR 5 MINUTES. SPRINKLE WITH TRUFFLES SERVE IMMEDIATELY