Truffle Mac and Cheese

Here is an easy pasta dish that surely is everyone's favorite.  I think now that the cool nights have returned, I'd be making this again.  We're Oregonians so we love the Tillamook product brands, in fact this recipe was found at their website by my son.  So naturally he asked me to make this for supper.  Super easy, super creamy, and earthy from the truffle.  I only have truffle butter, not the oil, and I think it can be substituted easily.  Use sharp and medium Cheedar to get a good balance of mild and tangy flavors, but Tillamook also sells triple cheddar combo cheese that's pre-shredded, which is also good and convenient.

Truffle Mac and Cheese

Yields 4 servings

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1 cup sharp Cheddar
1 cup medium Cheddar
2 tablespoons truffle butter (or more if you really like truffle)
Salt and pepper to taste
2 cups dry elbow or any small shape pasta


Bring a large pot of salted water to a boil.  In a medium pot, melt the butter.  Add flour and stir continuously over medium heat for about 5 minutes.

Gradually whisk in milk and cream until incorporated.  Stirring often, bring to simmer.  Mixture should thicken as it heats.  Allow to simmer for about 5 minutes, continuing to stir often.

A little at a time, stir in grated cheese, until completely melted.  Take off heat.  Stir in truffle butter and season with salt and pepper.

While sauce is being made, cook pasta until al dente.  Add drained, hot pasta directly to sauce.  Stir and check seasoning.  Serve immediately.


Source:  adapted heavily from Tillamook's website

Green Beans with Balsamic Butter

A side dish that's good with grilled meats.  This is a accompaniment to the Grilled London Broil with Rum Molasses Sauce.

Green Beans with Balsamic Butter

Serves 8



1/2 cup balsamic vinegar

6 tablespoons minced shallots (2 large shallots)

4 tablespoons unsalted butter at room temperature

2 pounds green beans, trimmed

Kosher salt

1/4 cup toasted pine nuts, optional



Combine balsamic vinegar and shallots in a small, heavy saucepan over medium heat.  Stir mixture constantly, and reduec until only a little syrup remains and balsamic vinegar is mostly absorbed into the shallots.  Watch carefully to make certain mixture doesn't burn.  This should take 4 to 5 minutes.  Transfer mixture to a small bowl and cool completely.

Using a for or rubber spatula, add softened butter to shallots in a bowl, and mix until shallots are evenly distributed throughout butter.  (The butter can be prepared 1 day ahead; cover and refrigerate.  Bring to room temperature 30 minutes before using.)

Bring a large pot of water to full boil, and add green beans and 1 tablespoon salt.  Cook beans until tender, about 8 minutes.  Drain beans well and pat dry with a clean kitchen towel.  Toss beans in a large bowl with balsamic butter; mix well to coat all beans with butter.  Salt beans to taste.



Source:  The Big Book of Backyard Cooking