| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound campanelle pasta
- 1/4 cup olive oil, plus more for drizzling
- 1 stick (8 tablespoons) plus 1 tablespoon unsalted butter
- 2 cloves garlic (1 clove garlic, smashed and 1 clove garlic, minced)
- 2 sprigs thyme
- 1/2 cup panko breadcrumbs
- 1 shallot, minced
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 4 cups plus 3 tablespoons milk
- 4 cups grated white Cheddar
- 1 cup frozen peas
- 1 small black truffle
- 1 small bunch chives, thinly sliced
Instructions
- Bring a large pot of water to a boil and season liberally with kosher salt. Add the campanelle and cook according to the package directions. Drain the campanelle and spread onto a sheet tray. Drizzle with some olive oil and toss to combine to prevent the pasta from sticking. Set aside.
- Heat the 1/4 cup of olive oil and 1 tablespoon of butter over medium heat in a small saute pan. Add the smashed garlic and thyme and swirl the pan to infuse the oil with the garlic flavor. Add the panko and toss to combine, making sure the breadcrumbs are completely coated in the olive oil. Cook, stirring occasionally, until the breadcrumbs are golden brown, about 3 to 4 minutes. Remove the breadcrumbs onto a plate lined with a paper towel and discard the smashed garlic and thyme. Set aside.
- Melt the remaining stick of butter over medium-high heat in a large, high-sided saute pan. Add the shallots and cook until translucent, 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the flour and stir with a spatula to create a roux. Cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste. Add the nutmeg and stir for a few seconds to toast the nutmeg and release the fragrance. Add 2 cups of the milk and whisk to combine until smooth. Cook, whisking frequently, for 1 to 2 minutes. Whisk in another 2 cups of the milk and bring to a gentle boil, making sure the mixture does not come to a full boil. Reduce the heat and cook on a very low simmer, whisking frequently, until the sauce is slightly thickened, 5 minutes. Add the Cheddar, whisk to combine until melted and season to taste with kosher salt. Cook over low heat for 5 minutes, stirring frequently, then turn off the heat. Fold in the frozen peas, cooked campanelle and the remaining 3 tablespoons of milk.
- Plate the mac and cheese and garnish with freshly grated black truffle and the sliced chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1585 |
| Total Fat | 95 g |
| Saturated Fat | 49 g |
| Carbohydrates | 124 g |
| Dietary Fiber | 7 g |
| Sugar | 19 g |
| Protein | 60 g |
| Cholesterol | 229 mg |
| Sodium | 1449 mg |
Reviews
Love this! I used truffle cheddar cheese instead of the other cheeses and shaved truffle. Turned out great! I’ll be making this again!