Truffled Mac & Cheese From Cookiing Light

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 1/4 cups 1% low-fat milk, divided
• 2 cups sliced onions (about 1 medium)
• 1 bay leaf
• 12 ounces uncooked elbow macaroni
• 2 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 cup shredded fontina cheese
• 1/2 cup shredded gruyere cheese
• 1 1/2 teaspoons truffle oil
• 1/2 cup panko breadcrumbs or 1/2 cup breadcrumbs
• 2 tablespoons grated fresh parmesan cheese
• 2 garlic cloves, crushed

Recipe

• 1 heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). cover and remove from eat; let stand 15 minutes.
• 2 cook pasta according to package directions; drain.
• 3 strain milk mixture through a solander over a bowl; discard solids. return milk to saucepan over medium heat. combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. remove from heat; let stand 6 minutes or until mixuture cools to 155 degrees. gradually add cheeses, stirring until cheeses are melted. stir in pasta and truffle oil.
• 4 spoon mixture into a 2 quart buttered baking dish.
• 5 mix bread crumbs, parmesean cheese and garlic cloves together. sprinkle on top
• 6 preheat broiler.
• 7 place dish on middle rack in oven; broil 2 minutes or until brown.
• 8 (i preheated oven to 350 degrees and put into preheated oven for 15 minutes).