Cliff shows his recruits how to make a traditional mac and cheese and then pumps it up with flavor from peas, truffles, chives and crispy breadcrumbs!
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Truffle, Pea and Chive Mac & Cheese
RECIPE THANKS TO CLIFF SCOUNDRELS
Total: 35 min
Active: 35 min
Yield: 4 servings
1 pound campanelle pasta
1/4 cup olive oil, plus more for drizzling
1 stick (8 tablespoons) plus 1 tablespoon unsalted butter
2 cloves garlic (1 clove garlic, smashed and 1 clove garlic, minced).
2 sprigs thyme.
1/2 cup panko breadcrumbs.
1 shallot, minced.
1/2 cup all-purpose flour.
1/4 teaspoon freshly grated nutmeg.
4 cups plus 3 tablespoons milk.
4 cups grated white Cheddar.
1 cup frozen peas.
1 little black truffle.
1 small bunch chives, very finely sliced.
Bring a big pot of water to a boil and season freely with kosher salt. Add the campanelle and cook according to the package instructions. Drain the campanelle and spread onto a sheet tray. Drizzle with some olive oil and toss to integrate to prevent the pasta from sticking. Set aside.
Heat the 1/4 cup of olive oil and 1 tablespoon of butter over medium heat in a little saute pan. Include the smashed garlic and thyme and swirl the pan to instill the oil with the garlic flavor. Include the panko and toss to combine, making sure the breadcrumbs are entirely coated in the olive oil. Cook, stirring sometimes, till the breadcrumbs are golden brown, about 3 to 4 minutes. Get rid of the breadcrumbs onto a plate lined with a paper towel and dispose of the smashed garlic and thyme. Set aside.
Melt the remaining stick of butter over medium-high heat in a large, high-sided saute pan. Add the shallots and cook till clear, 3 to 4 minutes. Add the minced garlic and cook for another minute up until aromatic. Add the flour and stir with a spatula to develop a roux. Cook, stirring continuously, for 1 to 2 minutes to prepare out the raw flour taste. Add the nutmeg and stir for a couple of seconds to toast the nutmeg and launch the fragrance. Include 2 cups of the milk and blend to combine until smooth. Cook, blending often, for 1 to 2 minutes. Whisk in another 2 cups of the milk and give a mild boil, making sure the mix does not concern a full boil. Reduce the heat and cook on an extremely low simmer, blending often, until the sauce is slightly thickened, 5 minutes. Add the Cheddar, whisk to combine until melted and season to taste with kosher salt.
Prepare over low heat for 5 minutes, stirring regularly, then switch off the heat. Fold in the frozen peas, cooked campanelle and the staying 3 tablespoons of milk.
Plate the mac and cheese and garnish with newly grated black truffle and the sliced chives.
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How to Make Truffle Mac & Cheese with Cliff Crooks|Worst Cooks in America|Food Network.