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| White Truffle Mac and Cheese
Recipe courtesy James Stephenson Show: Rachael Ray's Tasty Travels Episode: San Diego Overall User Rating:  |
1/2 cup chopped garlic too much?
11/22/2007 at 01:09pm
User: Anonymous User Rating:
did anyone think that a 1/2 cup chopped garlic was too much?
Too oily, not much of a distinctive flavor
06/11/2007 at 01:19am
User: MISS from Los Angeles, CA User Rating:
I had tried a version that I wanted to recreate and this recipe was far from it. It was too oily and just really plain.
5 stars with my changes!
03/29/2008 at 09:13pm
User: holly from miami, FL User Rating:
i could tell that the ratios were way off, so i used: 1 1/4 sticks butter, 3/4 c red onion, 1 Tbsp crushed red pepper flakes, 2 Tbsp minced garlic, a bit less than 1/2 c flour, 1 lb macaroni, 16 oz colby/jack shredded cheese, 1 c parmesan, 1.5 c skim milk, 3/4 c heavy cream, 1/4 c rosemary/thyme/basil, salt & pepper, 3 Tbsp white truffle oil prepare as directed in recipe, except add 3/4 of the shredded cheese to the roux/milk mix before adding the cooked macaroni. (keep thinning the sauce with milk so that it's not too thick or else the pasta will absorb it as it sits and it will turn into a brick. it should be the consistency of a thick soup, but not as thick as a dip.) add the macaroni and herbs and add the rest of the the cheese and some parm and stir together. add all to the pan. put panko and parm mix on top and broil for a few minutes. this turned out FANTASTIC!