Pecorino and Truffle Oil Mac and Cheese

Be warned: this is not a healthy recipe.  But man is it good!  I offered to cook a belated birthday dinner for my brother-in-law.  Knowing that mac and cheese is one of his favorite foods (or top favorite), I was trying to think of a different way to make it.  I remembered that Jen and Kevin served pecorino cheese with truffle oil on baguette slices after their trip to Italy.  Then I decided that pecorino cheese and truffle oil mac and cheese had to be tried!

Truffle oil is expensive, but you don't need much for the recipe.  This recipe is seriously delicious so you'll end up making it again and the oil will not go to waste.  Like I said, this recipe is not healthy.  It's made with a ton of cheese, some cream, and egg noodles.  It's good to keep in mind the half-plate method: half of your plate is non-starchy vegetables, 1/4 of the plate is a lean protein, and 1/4 of the plate is the mac and cheese.  This helps keep your plate balanced and it cuts back on calories.  I served this with baked chicken breast halves, and sautéed zucchini, though most of guessed admitted they were not adhering to the half-plate method after they got their second helping of mac and cheese.

Pecorino and Truffle Oil Mac and Cheese

What you'll need:
3 3/4 cups enriched egg noodles
1/3 cup finely chopped white onion
1 garlic clove
1 tbsp butter
1 tbsp flour
1 cup infused milk (see recipe below)
1 cup half & half
1 tsp dijon mustard
1/4 tsp paprika
pinch cayenne
pinch nutmeg
1 tsp white ground pepper
1 tsp salt
1 tbsp truffle oil

1 cup shredded Pecorino cheese

1 1/2 cups shredded sharp white cheddar cheese

1/3 cup shredded parmesan

1/4 cup breadcrumbs

Infused milk:

1 cup milk (skim or 1%)

1/2 red onion

2 bay leaves

2 cloves garlic, peeled

5 peppercorns

3 dried cloves

What to do:

1.  Combine all ingredients for the infused milk in a medium saucepan.  Bring to a low simmer.  Simmer for 10  minutes, stirring occasionally.  Remove everything but the milk and let cool.

2.  Cook egg noodles 2 minutes less than package directions.  Drain, but do not rinse noodles.  Set aside.  Preheat oven to 350*F.

3.  Heat butter in a sauce pan.  Add onions and cook 5 minutes.  Add garlic and cook 2 more minutes.  

4.  Add flour and stir constantly.  Cook the flour 2 minutes.  Slowly add in infused milk stirring constantly to mix the flour and milk.  Add half and half and bring to a boil.  Lower heat to a simmer.

5.  Add mustard, paprika, nutmeg, pepper, and salt.  Simmer 3 to 4 minutes.  Add truffle oil, pecorino cheese, and cheddar cheese and stir.  Continue to simmer 2 more minutes.

6.  In a baking dish, combine noodles and cheese sauce.  Top with parmesan and breadcrumbs.  For some additional taste and for a nice appearance, top with a sprinkle of a pinch of cayenne, paprika, nutmeg, and parsley.  Bake for 20 minutes.