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Cowboys Mac and Cheese

Cowboys Mac and Cheese

20 min Prep Time

85 min Cook Time

105 min Total Time

4 Servings

1,683 Calories

54g Carbohydrates

160g Total Fat

29g
Ingredients
  • 2 tablespoons olive oil
  • 8 shallots, peeled and finely diced
  • 8 garlic cloves, minced
  • 1½ cups (12 ounces) white wine (Chardonnay)
  • 2 bay leaves, crumbled
  • Chicken base to taste
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • Dash of nutmeg
  • ½ cup unsalted butter, cubed
  • 4 cups heavy cream
  • 2 cups white cheddar, cut into one-inch cubes
  • Kosher salt, to taste
  • Truffle oil, to taste
  • ¾ cup Japanese-style breadcrumbs (panko)
  • Dried parsley to taste
  • 2 cups elbow macaroni, cooked al dente
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat 2 tablespoons olive oil in a medium-size saucepan on medium heat.
  3. Add the shallots and cook until translucent.
  4. Add the minced garlic and cook just until blended with the shallots; be careful not to get too brown or burn.
  5. Add white wine and cook for 10 to 15 minutes until the liquid in the mixture is reduced by 25%.
  6. Once reduced, add cayenne pepper and spices (white pepper, nutmeg, bay leaves).
  7. Add cubed butter and melt. Add heavy cream. Stir continually and cook for 15 to 20 minutes.
  8. Strain the reduction and cream mixture through a fine strainer/chinois. The shallots and bay leaf will remain in the strainer.
  9. Return the strained creamy reduction mixture to a saucepan on medium heat.
  10. Gradually add the cubed 2 cups cheddar cheese and continue to stir until melted and blended.
  11. Keep whisking until mixture becomes thickened. Taste to adjust seasoning, as desired.
  12. Toast breadcrumbs briefly on a sheet pan in the oven at 350 degrees until lightly browned; stir slightly, then return to oven to get just a bit more toasted (about 3 minutes).
  13. Sprinkle parsley and drizzle truffle oil over the breadcrumbs (you can also choose to leave the breadcrumbs plain, without truffle oil).
  14. Place breadcrumb mixture in a mixing bowl and combine thoroughly. Set aside.
  15. Drain the al dente pasta very well or it will water down the cheese sauce. It is very important to add the cheese sauce into the pasta and not vice versa. Place the pasta in a mixing bowl. Add the cheese sauce to the pasta and coat the pasta completely.
  16. Divide the mac and cheese into two portions in small bowls or serving dishes.
  17. Top the mac and cheese with breadcrumbs and enjoy!
NUTRITION FACTS

PER SERVING

Calories: 1,683
Protein: 29g
Carbohydrate: 54g
Fiber: 5g
Total Fat: 160g
Saturated Fat: 71g
Cholesterol: 380mg
Calcium: 75% DV
Sodium: 420mg

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