recipes from the escobosa kitchen

Mac ‘n Cheese

From season four of Top Chef!

source Ryan Scott
for about 8-108-10 people
  • 1 pound elbow macaroni
  • 1 quart milk
  • 1 stick unsalted butter
  • 1 tablespoon kosher salt
  • 0.5 cup all-purpose flour
  • 1212  ounces Gruyère, grated
  • 8 ounces Extra-sharp Cheddar, grated
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon ground nutmeg
  • 2 tablespoons white truffle oil (optional)
  • 0.33 pound lardons or cubed, smoked bacon
  • 1.5 resh white bread crumbs (5 slices, crusts removed)
  • 0 vegetable oil
  1. Preheat oven to 375°F.
  2. Drizzle oil into a large pot of boiling salted water. Add macaroni and cook according to package directions; drain well.
  3. Meanwhile, heat milk in a small saucepan, but don't boil. Melt 6 tablespoons of the butter in a large (4-quart) pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. Add hot milk, whisking, and cook 1-2 minutes, until thickened and smooth. Remove from heat and add Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add cooked macaroni and stir well. Stir in truffle oil and chopped bacon and pour into a 3-quart baking dish.
  4. Melt the remaining 2 tablespoons butter, combine with fresh bread crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and the top is browned.