Mac Attack with Jarlsberg!

by Marnely • April 1, 2013 •     http://www.cookingwithbooks.net/2013/04/mac-attack-with-jarlsberg.html

Sometimes, all you want is a decadent, creamy, and rich dish that will stick to your bones and that’s just the reason I created thisTruffled French Onion Mac & Cheese recipe using Jarlsberg cheese. Seriously guys, this stuff is so crazy good you’ll be eating it with your hands! The creamy cheese sauce and al dente pasta topped with sweet, caramelized onions and panko breadcrumbs make this an over the top dish that your guests will crave seconds and thirds for! What makes this dish even more delightful is the use of truffle oil in both the sauce and as a finishing element of the dish. Earthy truffles, fragrant and mouthwatering elevate your classic mac and cheese to the next level.

Inspired by Jarlsberg‘s love for travel and culture, I decided to go with the French theme and nothing more French than French Onion Soup and truffle oil, right? If you’ve never used truffle oil, it’s safe to warn you that a little goes a long way! The cheese sauce is packed with Jarlsberg and flavored with the truffle oil, so those are the basic flavors that make this mac and cheese recipe stand out.

What makes a great macaroni and cheese? Well, the cheese sauce of course! My favorite way to start is with a roux, which is the combination of a melted fat and flour. Anything from butter to coconut oil can be used for the fat, as well as whatever flour you’ve got on hand. I’ve even used quinoa and sweet potato flours in previous roux. Once you’ve cooked this mixture together, you’ll drizzle in whole milk/cream/half and half/evaporated milk and whisk until it thickens. This is your cream base, to which you then add cheese and seasonings!

Can we talk a little about caramelized onions, pretty please? First of all, caramelized onions can’t be rushed. No way around it, you’ll be sweating these onions and cooking them slowly over low-medium heat for around 30 minutes. Thinly slice them for even cooking and stir every 5 minutes, to get even coloring all over. The transformation from raw onion flavor to sweet, silky onions is magic before your eyes. Now, let’s get cooking with Jarlsberg!

Be sure to head on over to the Jarlsberg USA Facebook page and enter the Mac Attack giveaway! Deadline has been extended to April 7th! “One prize given away per week from March 11 – March 31. Mac Attack Prize Pack value is approximately $100 and includes one copy of Laura Werlin’s new cookbook Mac & Cheese, Please!, a Le Creuset covered casserole and Jarlsberg accessories.”

Truffled French Onion Mac and Cheese

A decadent, rich dish that will satisfy you on your hungriest days. Laced with truffle oil and melty Jarlsberg, it's a Mac Attack!

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups evaporated or whole milk
• 2 cups Jarlsberg cheese, grated
• 2 tablespoons kosher salt
• 2 teaspoons white pepper
• 2 tablespoons truffle oil
• 1/2 cup panko breadcrumbs
• 1 pound campenelle or your favorite short-shaped pasta

Instructions

1. Over medium heat in a sauce pot, melt butter and oil and toss thinly sliced onions in. Stir every few minutes to caramelize, which will take about 30-40 minutes.
2. Cook pasta as directed on package.
3. In a smaller pot, melt butter and whisk in flour to form a roux. Cook for two minutes and slowly whisk in the milk. Once thickened, whisk in cheese until melted. Season with salt, pepper, and truffle oil.
4. Toss caramelized onions with panko.
5. Stir cheese sauce into cooked pasta and place in casserole dish. Top with panko and caramelized onions.
6. Place in oven set to broil for 3 minutes to crisp topping. Serve alongside a salad or just have a big bowl of it!