Friday, May 21, 2010

Gorgonzola, Fontina and Truffle Macaroni & Cheese

Whilst wandering through St. Lawrence market, Sarah K and I came across one of our favourite cheese shops and after tasting some of the most beautiful Italian cheeses that either of us had found outside of Italy, it was decided that we would make a "grown-up" version of mac & cheese.

Gourmet comfort food has been a food trend that has been on the rise for quite a while now. I am all for it! I love the combination of soul satisfying familiar foods, heightened to food-for-the-gods by using the world's most beautiful ingredients.

Gorgonzola, Fontina and Truffle Macaroni & Cheese
1 lb fresh pasta (your choice, we used Gemelli)
1/4 cup butter
1/4 cup flour
1/2 cup dry white wine
1 bunch fresh thyme, chopped roughly
2 cups milk
1/2 cup heavy cream
1 T Dijon mustard
1 t fresh nutmeg
3 T truffle paste (we used black truffle paste)
350 g Fontina Val d'Aosta cheese, shredded
300 g gorgonzola cheese
1 cup fresh breadcrumbs, toasted in olive oil
salt and pepper

Heat oven to 375 degrees.
Melt butter in saucepan over medium high head. Add flour and stir until combined. Continue to stir over heat until roux is slightly browned.
Whisk in wine to combine. Whisk in thyme, milk and cream and continue whisking until mixture is very smooth. Cook over medium heat until mixture almost comes to a boil. Sauce should thicken as it cooks.
Remove from heat and whisk in nutmeg, Dijon, truffle paste and fontina cheese. Adjust seasonings to taste.
Meanwhile, cook pasta for 2 minutes in salted boiling water. It should still have a bite to it. Drain well.
Combine pasta with sauce.
Crumble gorgonzola cheese into the mixture and stir to combine.
Pour mixture into well buttered baking dish and top with bread crumbs. Drizzle with olive oil.
Bake for 15-20 minutes or until top is browned and pasta is bubbly.

Serve with a well-chilled Chablis!


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