Truffle Cavatappi and Cheese

This is it. This is the best use for truffle paste. I’m cutting truffle week short: making it a Monday-Friday week, just because I have peaked. I was going to make truffle meatballs: useless! Utterly useless! I was going to be a smart aleck and make chocolate truffles: what’s the point? Because this, this, this is the best way you can eat truffle.

 

INGREDIENTS

 

2 cups macaroni (all I had was cavatappi!)

5 oz truffle toma cheese

4 oz sharp cheddar cheese

1 egg

1 shallot

5 green onions

⅔ cup half and half

2 tablespoons heavy cream

1 tablespoon truffle paste

Start by boiling the pasta. You can really use any type of pasta you’d like- all pasta is technically created equal, but we all just believe that macaroni is better. I don’t think it makes that much of a difference, any type of short pasta is good in mac and cheese. Dice up the shallot

and onions.Green onions are the best in mac and cheese- they add a nice pop of color and freshness in a dish that can get bland and gloopy. And shallots aren’t a traditional ingredient, but I start panicking and getting hives if I make any savory dish without anything from the allium family, and onions and garlic are too strong for mac and cheese.

Now grate up the cheese- so, so much cheese. You think that’s enough cheese? It’s probably not. Grate some more. It’ll look like too much, but really, it’s not enough. I think that’s what the president says about his nepotism and nationalism.

Pour the heavy cream and half and half into a bowl, when you’re done grating the cheese.

Crack in the egg (it’ll add some much needed cholesterol protein), squeeze in the truffle paste, and add some salt and pepper. If you have mushrooms/can stand being around mushrooms, throw some sauteed mushrooms in there. Mushrooms give me the heebie jeebies. Food shouldn’t be slimy!

Now set up your bowls- one of shallots and green onions, one milk/egg, and the cheese, the glorious cheese.

Drain the pasta, and then throw it in with the milk and cheese. Time is of the essence! If the pasta cools at all, it won’t melt the cheese or cook the egg. Stir like crazy until everything is mixed and gooey. Reserve a bit of the hot pasta water to thin it out if it gets too gloopy.

Throw in the shallots and onion, and serve it immediately.

This is best eaten right away- it’s never the same after you heat it up later. You can use this as an excuse to eat the whole thing.

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