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  Truffled Mac & Cheese Bites

Truffled Mac & Cheese Bites

Truffled Mac & Cheese Bites from Chefs in Residence Marge Perry & David Bonom


8 ounces elbow pasta
3 tablespoons all-purpose flour
1 ¼ cups milk
1 large egg, lightly beaten
7 ounces grated good quality cheddar cheese
½ cup panko bread crumbs
¼ cup grated parmesan cheese
2 teaspoons truffle oil


Preheat the oven to 375 degrees. Coat the inside of 36 mini-muffin cups with cooking spray. Cook the pasta in a large pot of salted boiling water until it is just cooked through, about 6 minutes. Drain. Combine the flour and ¼ cup of the milk in a medium saucepan (off the heat) and whisk until the mixture is smooth. Add the remaining 1 cup milk, whisk until smooth, and place over medium heat. Cook, stirring regularly to prevent the flour from clumping, until the mixture is a little thicker than heavy cream, about 9 minutes. Remove from the heat, add the cheese and stir until smooth.  Combine the pasta with the egg, stirring to be sure the egg is evenly distributed. Add the cheese sauce and stir. Place a heaping tablespoon of the pasta in each muffin cup, pressing the top lightly with a fork to flatten. (It should barely reach the top of the muffin cup.) Bake until the edges are lightly browned, about 20-25 minutes. Remove from the oven.  Combine the panko and parmesan in a small bowl; add the truffle oil and toss until the oil is evenly distributed. Sprinkle lightly over each baked mac and cheese bite, and return to the oven for 2 minutes, until the topping is lightly set. Remove from the oven, allow to cool 5 minutes and serve.