crab/lobster truffle mac n’ cheese

My friend Rachel sent this recipe to our playgroup after she made it one day for everyone. Unfortunately, I missed that day, but I heard the raves!

“It comes from Bev Gannon’s Cookbook, Family Style Meals at the Hali’imaile General Store (which you HAVE TO go to if you are ever in Maui!!) Here is the link to the book– the recipes are awesome!   

Here is the recipe.  It feeds a lot (8-12)…so you may want to cut it in half at least.  😉 

You won’t be happy about how unhealthy it is!! But the taste is so worth it!

 

6 TBSP Butter

1/4 cup sliced onion

1 TBSP coarsely chopped shallot

1 Clove Garlic

1/2 tsp whole black peppercorn

3 1/2 cups heavy cream

3 cups half and half

2 TBSP flour

1 1/2 cups grated sharp white cheddar

1/2 cup grated fontina cheese

1/2 cup grated Parmigiano-reggiano cheese

Salt

Pepper

1 1/2 lbs penne pasta

1 cup Panko (Japanese Bread Crumbs)

1 TBSP chopped fresh chives

1 TBSP chopped fresh parsley

3 TBSP truffle oil

2 1/2 cups Crab or Lobster Meat (Whole Foods sells a great crab ready to use in a blue aluminum can in the seafood dept)

 

1. In saucepan over medium heat melt 1 TBSP butter, add onion, shallot, garlic and cook for 2 minutes. Add peppercorns, heavy cream and half and half. Decrease heat to low and simmer for 10 min. Remove from heat and carefully strain mixture into bowl, discard the vegetables.

2. In same saucepan over medium heat, melt 3 TBSP butter. Add the flour and whisk until flour changes color from white to beige. Slowly add cream mixture, whisk constantly. Continue to cook and stir until mixture thickens, about 5 minutes. Remove from heat. Add Cheddar, Fontina & Parmigiano-Reggiano and stir, blending cheeses into sauce. Season with salt and pepper.

3. Preheat oven to 325 degrees, Grease an ovenproof casserole dish.

4. In a large pot of boiling salted water, cook past about 8-10 minutes until al dente.

5. While pasta is cooking in a saute pan over medium heat melt the remaining 2 TBSP butter. Add the Panko and saute until golden brown, about 3 minutes. Remove the pan from the heat and add the parsley and chives and mix together.

6. When the pasta is cooked to al dente, drain it and save 1/2 cup pasta water. Transfer the pasta into a large bowl and pour the cheese/sauce mixture over th pasta. Add the Crab/Lobster. With a wooden spoon incorporate the sauce into the pasta. If the sauce is too thick add a few TBSPs of pasta water to thin.

7. Pour the pasta into the casserole dish. top with Panko mixture. Place casserole in the over for 12-15 minutes or until heated through. Remove from oven, and with a knife poke holes all over the casserole from top to bottom. Drizzle the truffle oil over the top through the holes. Let sit for 2 minutes and serve.”