Truffle Mac & Cheese
- 1 Tbs garlic, minced
- 1 1/2 Tbs truffle oil
- 2 1/2 oz unsalted butter
- 1 yellow onion, chopped
- 1 lb cream cheese
- 1 Tbs salt, preferably kosher or sea salt, fine flake
- 1/2 C parmesan cheese
- 1/2 gallon heavy whipping cream
- 1/2 tsp ground white pepper
- 1/2 lb fontina cheese, shredded
Melt the butter with the truffle oil in a heavy bottomed sauce pan. When it becomes aromatic add the garlic and the onion and cook over medium heat until the onions are softened but not browned at all. Add everything else and bring to a simmer while stirring with a spoon so the sauce and cheese does not stick to the bottom of the pan. reduce the heat to medium-low and simmer for 15 minutes. Remove from the heat and allow it to cool for 20-30 minutes. Place the sauce in a blender* and puree for a few seconds to blend and tighten the sauce. Do this in batches if necessary. Taste for seasoning and you are all set.
*using a blender to puree hot liquids can be dangerous so please allow the sauce to cool for 20-30 minutes and do not fill the blender cup more than halfway and cover the lid with a towel for protection. If you have a stick-blender (immersion blender) using that tool would simplify things, just mix it longer.