hallsofmontezuma
Well-known member
Since we can't do a big family gathering this year and so will only have a few dishes, I want to make them each amazing. I've read through a bunch of recipes and from them created this below.
Thoughts? What can be add/removed to improve?
6 slices Kurobuta/Berkshire bacon
2 tbsp butter w/ white truffles
2 tbsp butter w/ black truffles
2 tbsp all-purpose flour
2 cups heavy whipping cream
1 1/2 teaspoons cornstarch
1/2 tsp dijon mustard OR 1/2 tbsp mustard powder
salt and freshly ground black pepper to taste
Cheeses:
3oz cream cheese
1.5 cups young gouda
1.5 cups 60+ day cave-aged gruyere
1.5 cups 3 year aged extra-sharp cheddar
1/2 cup pecorino romano
Crumb topping:
1/2 cup Panko bread crumbs
1 Tablespoon melted butter
1/2 Tablespoon olive oil
(Optional)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
Preheat smoker to 225. Lightly grease a 8x8 baking dish or use a cast iron pan.
Cook bacon until crispy. Remove bacon to a plate lined with paper towels. Add the bacon grease to a pan.
Add truffle butter to the pan and then whisk in flour. Cook, stirring, for 2 minutes. Reduce heat to low and gradually whisk in 1 cup heavy cream.
Add the cornstarch to other cup of heavy cream and cream cheese and whisk until smooth. Gradually add it to skillet followed by mustard, salt, pepper, and optional ingredients. Add the rest of the bacon grease.
Cook sauce for a few more minutes, just until it begins to slightly thicken. Remove from heat and stir in shredded cheddar, gouda, and gruyere.
Crumble/chop the bacon and add most of it to the pan, reserving a little for topping later. Add cooked pasta and toss to evenly combine.
Pour mixture into baking dish or cast iron pan. Sprinkle pecorino romano cheese on top.
Add panko, melted butter and olive oil to a skillet. Cook over medium-high heat, stirring constantly, until crumbs are golden brown.
Evenly sprinkle them over mac cheese. Add remaining bacon crumbles on top.
Bake for 1-2 hours.
Put in 350 oven to crisp top if desired.
Thoughts? What can be add/removed to improve?
INGREDIENTS
1/2 pound elbow macaroni6 slices Kurobuta/Berkshire bacon
2 tbsp butter w/ white truffles
2 tbsp butter w/ black truffles
2 tbsp all-purpose flour
2 cups heavy whipping cream
1 1/2 teaspoons cornstarch
1/2 tsp dijon mustard OR 1/2 tbsp mustard powder
salt and freshly ground black pepper to taste
Cheeses:
3oz cream cheese
1.5 cups young gouda
1.5 cups 60+ day cave-aged gruyere
1.5 cups 3 year aged extra-sharp cheddar
1/2 cup pecorino romano
Crumb topping:
1/2 cup Panko bread crumbs
1 Tablespoon melted butter
1/2 Tablespoon olive oil
(Optional)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
DIRECTIONS
Cook pasta according to package instructions, just until al dente. Don’t overcook! Strain and rinse with cold water. Set aside.Preheat smoker to 225. Lightly grease a 8x8 baking dish or use a cast iron pan.
Cook bacon until crispy. Remove bacon to a plate lined with paper towels. Add the bacon grease to a pan.
Add truffle butter to the pan and then whisk in flour. Cook, stirring, for 2 minutes. Reduce heat to low and gradually whisk in 1 cup heavy cream.
Add the cornstarch to other cup of heavy cream and cream cheese and whisk until smooth. Gradually add it to skillet followed by mustard, salt, pepper, and optional ingredients. Add the rest of the bacon grease.
Cook sauce for a few more minutes, just until it begins to slightly thicken. Remove from heat and stir in shredded cheddar, gouda, and gruyere.
Crumble/chop the bacon and add most of it to the pan, reserving a little for topping later. Add cooked pasta and toss to evenly combine.
Pour mixture into baking dish or cast iron pan. Sprinkle pecorino romano cheese on top.
Add panko, melted butter and olive oil to a skillet. Cook over medium-high heat, stirring constantly, until crumbs are golden brown.
Evenly sprinkle them over mac cheese. Add remaining bacon crumbles on top.
Bake for 1-2 hours.
Put in 350 oven to crisp top if desired.
Last edited:
