French in a Flash: Truffled Macaroni Gratin

Name: French in a Flash: Truffled Macaroni Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters baguette crumbs; 113 grams mild brie, rind removed; 3 Tbsps black truffle butter, plus 1 tablespoon, room temperature; 3 Tbsps flour; 85 grams grated Gruyère; 237 milliliters heavy cream; 1 pinch Pinch nutmeg; 454 grams rigatoni; 4 servings Salt and freshly cracked black pepper; 85 grams grated sharp white cheddar; 4 servings Black truffle oil, for drizzling; 591 milliliters whole milk

The recipe French in If you have heavy cream, sharp cheddar, gruyère, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

Cook the rigatoni in salted boiling water until just shy of al dente. It will continue to soften in the oven, so the last thing you want is soggy over-cooked pasta.

Ingredients you will need

Cooked Pasta

Rigatoni

Water

Equipment you will use

Oven

Mix the cooked, drained rigatoni with the cheese sauce in a large bowl.

Ingredients you will need

Cheese Sauce

Rigatoni

Equipment you will use

Bowl

Add the heavy cream, and toss. Divide into 4 buttered individual gratin dishes (you could also use a large baking dish). Use your fingers to rub the remaining tablespoon of truffle butter into the bread crumbs and the reserved cheese. Divide the topping evenly over the 4 gratin dishes.

Ingredients you will need

Breadcrumbs

Heavy Cream

Butter

Cheese

Dry Seasoning Rub

Equipment you will use

Baking Pan

Place the dishes on a baking sheet, and bake for 20 minutes, until the béchamel is bubbling, and the crumbs are golden.

Equipment you will use

Baking Sheet

Oven

Drizzle with a touch of black truffle oil, and serve super hot.

Ingredients you will need

Truffle Oil

Equipment

Ingredients

Servings:

237milliliters

baguette crumbs 113grams

mild brie, rind removed 3Tbsps

black truffle butter, plus 1 tablespoon, room temperature 3Tbsps

flour 85grams

grated Gruyère 237milliliters

heavy cream 1pinch

Pinch nutmeg 454grams

rigatoni 4servings

Salt and freshly cracked black pepper 85grams

grated sharp white cheddar 4servings

Black truffle oil, for drizzling 591milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Les Hauts de Lagarde Bordeaux Blanc with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.