© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 27

$50 Mac & Cheese

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PROCESS:

 

Cheese Sauce:

In a saucepan over medium high heat melt the butter, sauté the onions and garlic until translucent. Add the flour and whisk to form a roux. Reduce the heat and slowly add the 3 cups heavy cream a little at a time stirring with each addition, until smooth. Add shredded Swiss, fontina, cheddar and jack cheese, stir to incorporate. Add the 10-12 drops angostura bitters and stir until thoroughly combined and smooth. Simmer a few minutes.

 

Pasta:

Add the cooked elbow macaroni and cook until heated through.

Pour into a serving platter. Top with shaved parmesan cheese,,chopped fresh parsley, and fresh ground black pepper.

 

The Fun Part

Finish with sautéed black truffles and a poached lobster tail

 

* poach the lobster in butter... see Beurre Monte Poached Seafood in Seafood Chapter

 

INGREDIENTS:

 

Cheese Sauce:

1/2 stick butter

1/3 cup diced onion

1 tablespoon chopped garlic

1/3 cup flour

3 cups heavy cream

1 cup Cheddar

1 cup Swiss

1 cup fontina

1 cup jack cheese

salt & pepper to taste

10-12 drops angostura bitters

1/2 cup parmesan cheese, grated

 

Pasta:

1 quart elbow macaroni, cooked and drained

fresh ground black pepper, to taste

chopped fresh parsley, to garnish

 

The Fun Part:

1/3 cup sliced Black Truffles

1 pound Lobster Tail, poached in butter

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