The Anti-Shower Revolution (Truffled Mac and Cheese)

Take Away - Truffled Mac and Cheese

Today, my friend Zach Materne threw himself an anti-shower. His wife is expecting baby-Materne around the end of July. Since her friends were bombarding her with all sorts of items that none of us understood nor cared to indulge in identifying, the husbands/boyfriends grilled at his house to celebrate not being invited.

When Zach gets people together, he often has everyone over to the Transportation Revolution. To those of you who don't ride bikes (or those of us who are to large to attempt), the Transportation Revolution is a motorcycle dealership in downtown New Orleans that Zach and his family own. It deals everything from Dukati, to Triumph to Vespa. So whether you want an Italian speed bike, a hawg or something that people may make fun of you on....Zach has you covered.

Zach is normally a grill man only, but today he took it to the next level. I contributed a twice baked potato casserole and a broccoli/grape/roasted pecan salad; however, these items were nothing compared to the "Revolution Burgers" and Truffled Mac and Cheese. The burgers were stuffed with garlic butter and served with garlic aioli, and the truffled sidedish speaks for itself. As soon as the door to Zach's house opened, the smell of truffle oil made you know that good things were on the way.

I included a few "before" pictures when we all got there. The "after" pictures did not work out, as my camera skills experienced the same slow death we all did after eating enough carbohydrates to stop Nancy Grace from talking.

Truffled Mac and Cheese

• 1 cup bread crumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1.5 tablespoons truffle oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups half-and-half
• 1/4 pounds grated manchego cheese
• 1/4 pounds grated cheddar cheese
• 1/4 pound grated fontina cheese
• 1 teaspoon Dijon mustard
• 1/2 pound elbow macaroni
• Salt and fresh ground pepper (to taste)

Preheat oven to 375. Butter a 1 quart baking dish. In a bowl, mix the bread crumbs with the grated Parmigiano-Reggiano cheese.

In a saucepan, melt the butter over medium heat. Whisk in the flour continuously while cooking for 3 minutes. When smooth, whisk in the half-and-half and bring to a simmer. Cook for about 3 minutes.
Stir in the manchego, cheddar and fontina cheeses and the mustard into cream mixture until the cheeses melt. Remove from the heat and stir in the truffle oil. Season with salt and peper to taste.

In the meantime, cook the mac according to directions. Drain, add the cheese sauce and mix well. Transfer to a prepared baking dish. Top with breadcrumb mix. Bake for 25 -30 until golden. Serve right away.