aGreatChef.com Blog – Food Blog of Chef Robert Conaway

So now it’s cold…I have been (in my mind) dreading this time of year since last year. The days are oh so short, the sun never seems to warm up the days and the nights and early mornings are chilly to say the least. As much as I love the heat of summer (and winter in Hawaii) to do have an affection for the cooler (and cold) months as I get to cook some of my favorite comfort foods.

Jambonneau (Jambonneax), beef bouguignon, saurerkraut, cassoulet, brandade are just some of the cold weather foods I enjoy making, and eating this time of year. Tack on the usual American fare from my youth and I am one happy, and a bit heaver camper. One of the dishes that I love making, and that we serve on our small plates menu at the Glass Door is Mac & cheese with andouille sausage (pictured above). I use 3 cheeses, white cheddar, emmenthaler and gruyere, the latter two being the traditional base cheeses for fondue. The three cheeses, along with a good dose of cream and some seared andouille sausage make this a cool weather treat!

As much as I love making this, I have found that the best way to make it is the way my mama used to make it. No written recipe at all, she just eyed the ingredients and it always seemed to come out great…no boxed macaroni with powered cheese sauce here! So with my (chef’s) hat off to her, here is your recipe for a great macaroni and cheese…and no, my mama didn’t use truffles .

White cheddar macaroni and cheese with black winter truffles and sourdough breadcrumbs

Macaroni pasta, cooked (figure about 1/2 cup dried per person)
Whole or low fat milk (around a cup for each serving)
Roux or cornstarch (enough to make the milk resemble a thin chowder)
White cheddar (about 1/4 cup per serving)
Parmesan (depends on your taste but I like 2 tablespoons, er pinches per)
Truffle oil or real truffle bits (enough to drizzle/sprinkle for garnish)
Salt and white pepper to taste
Sourdough breadcrumbs

to start….

1. Bring the milk to a simmer and season with the salt and pepper.
2. With a wand mixer or hand blendor, add the roux/cornstarch and blend until thickening occurs. The amount of thickener you put in will determine how thick your sauce is.
3. Cook your pasta in salted water until al dente, 7-9 minutes. Drain and cool in ice water, reserve.
4. Add grated or shredded cheeses to sauce base and over a low heat, stir until cheese is melted.
5. Add sauce to a saute pan and heat, add pasta and cook for 2 minutes to reduce sauce and finish cooking pasta.
6. Place the mac n cheese into the serving bowl and top with the breadcrumbs.
7. Pop under the broiler for a minute to crisp, remove and drizzle/sprinkle with the truffle(s) oil and serve.

Easy…tasty and one that even your grandmother can handle so don’t wine and get busy!

Cheers,

chefRob