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Of the three, a truffled mac was the fanciest – and the most popular. But what are the other twists on truffles?Īt Noodles & Company in Boulder, Colorado, Chef Tessa Stamper recently tried a limited time offer that featured three types of upscale macaroni and cheese dishes. “We use lots of fresh truffles and truffle butter, but not a lot of oil,” says Varley. Photo courtesy Mina Group.Īgain, truffle oil is going the way of the VHS tape at Mina’s. Mina Group Corporate Chef David Varley is also a fan of the truffle, and says they no longer use truffled oil in their macaroni because it’s impossible to find the purity of a true truffle in oil.īlack Truffle Mac ‘n Cheese at Mina’s steakhouse restaurants. “There’s no doubt in my mind that for the first month at least, we’ll still be getting requests for it.” She says that the stalwarts will still want their truffled mac ‘n cheese, though.
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“But the crocks that we serve them in will be baked in the oven to give it a more typical yellow, bubbly, crunchy-on-top appearance.” Robinson said later this month they’ll transition to a “Smoked Gouda Bechamel Mac and Cheese,” which will be prepared in a similar fashion to the truffled version, and topped with breadcrumbs. “I’m actually a little bit worried because we are going to be switching to a more traditional style mac and cheese soon, but only time will tell.” Robinson says the customers love the truffled side. Of the dozen or so chefs tapped for this story, about half boasted a truffled macaroni and cheese in their arsenal.Ĭhef Quanta Robinson, executive chef of Black’s Bar & Kitchen in Bethesda, Maryland, says people are looking at truffles or truffled oil in a different light: “Our industry is realizing truffles are not so ‘high end’ or unattainable.” “Those earthy elements add a nice touch to a creamy sauce – whether it’s a white cheese or tomato-based sauce with cheese,” she explains. The other mac ‘n cheese in Layco’s kitchen is made with roasted chicken along with rosemary, parsley, thyme and sage. I have added chorizo, which is a dry-aged sausage, and served this Spanish style.” It can be made with creamy red Spanish sauce, for example. We’ve also changed it up a bit where it’s not just white sauce. “You can take a basic mac and cheese and make it more interesting – Dungeness crab, we’ve added pork belly to our mac and cheese. What I have done is take our traditional and just added some ingredients to it to add variety,” says Layco. “At the Library we’re centered around comfort food, things people are familiar with. It’s offered throughout the day as well as on the Happy Hour menu. With the new twist, which Layco added when she came on board three and a half years ago, this staple has become even more popular, especially at the bar. However, a less elaborate mac ‘n cheese has been a standard at the Library Bistro for quite some time. Sometimes she’ll pass a veggie or meat market and think, ‘I should bring some of that to the menu at the Library.’ Raised in Oahu, Layco likes to introduce flavors from her childhood. She now uses three types of cheese – fontina, parmesan and white cheddar - with herbed bread crumbs, while also allowing the diner to choose a bacon or crab plus-one. Photo courtesy Kimpton Hotels and Restaurants. Sounds CheesyĬhef Tiffany Layco at the Alexis Hotel’s Library Bistro/Bookstore Bar in Seattle has been upgrading the standard dish since she started work there three years ago.Ĭhef Tiffany Laycoat Library Bistro/Bookstore Bar in Seattle offers several fancy macs. For macaroni and cheese is not only the choice of budget-conscious moms and practical chefs, but also a cinematic vampire and a Kardashian. Of course, you can still get your standard mac ‘n cheese fare at the neighborhood or roadside diner – this is America, after all – but the more adventurous palate now has a voice in the comfort food dialog.
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Todd English’s Plaza Food Hall in Manhattan recently added a mac ‘n cheese – albeit with chef Michael Suppa’s pulled pork, caramelized onions and aged cheddar twist - to its menu Le Cirque Executive Chef Craig Hopson offers canapé, bite-size mac ‘n cheese croquettes for private parties and on his winter menu and there’s even an annual ‘mac ‘n cheese March madness’ event at Jersey City’s Liberty House and Warren, NJ’s Stone House restaurants. Three subtle cheeses–fontina, parmesan and white cheddar–set off this carefully constructed mac ‘n cheese dish at Library Bistro/Bookstore Bar.