Super Bowl Approved Gluten-Free Truffle Mac & Cheese

truffle mac

Need we say more? For those who want something a little more gourmet for their Super Bowl party, our OO&B Gluten-Free Mac & Cheese is decadent, cheesy, and full of delicious truffle flavor! Enjoy this recipe for any occasion, year round. Happy Super Bowl Sunday!

OO&B Products: Il Macchiaiolo 100% Rice Riccioli Gluten-Free pasta, Truffle & Salt, Moraiolo Italy EVOO, White or Black Truffle EVOO

This recipe serves 4. 

Ingredients:

½ lb. (1/2 package) Il Macchiaiolo 100% Rice Riccioli gluten-free pasta

1 cup grated, high-quality truffle cheese

1 cup sour cream

½ cup low-sodium vegetable broth

½ medium shallot, minced

½ cup raw almonds

1 Tbsp. Truffle & Salt

3 Tbsp. grated Parmigiano-Reggiano

½ cup Organic Moraiolo Italy extra virgin olive oil

White or Black Truffle extra virgin olive oil

Coat a 9” round glass baking dish with 1-2 Tbsp. Moraiolo Italy extra virgin olive oil. Set aside.

For the topping:

Preheat oven to 420°F. Spread the almonds out evenly on a baking dish. Sprinkle with the Truffle & Salt and roast in the oven about 5-6 minutes, until just turning golden and you start to smell the nuts. Let them cool, and then chop them finely in a food processor. Place in mixing bowl and add Parmigiano-Reggiano cheese. Mix well. Add 2 Tbsp. Moraiolo Italy extra virgin olive oil and mix well. Set aside.

For the pasta:

Cook the Il Macchiaiolo 100% Rice Riccioli pasta in abundant salted boiling water for 3-4 minutes, stirring occasionally to ensure it doesn’t stick together. Cook it until just al dente. Drain, immediately rinsing in cold water to stop the cooking process, and fluff gently with a spoon. Gently toss with 2 tbsp. Moraiolo Italy extra virgin olive oil and set aside.

For the sauce:

Sauté the minced shallot in 2-3 Tbsp. extra virgin olive oil until it is soft and golden. Set the pan aside to cool. In a large mixing bowl, whisk the vegetable broth into the sour cream. Add the grated truffle cheese. Stir in the cooled shallot (with its extra virgin olive oil) and gently fold in the pasta. Pour into the glass baking dish, sprinkle with the roasted nuts and pat lightly. Cook on the middle rack of the oven for about 20 minutes, or until the edges are bubbling and the top is golden brown. Let cool for 10 minutes before serving. To finish, drizzle with some White or Black Truffle extra virgin olive oil.

Categories: Appetizer, Flavored Olive Oils, Holiday Meals, In the Kitchen, In the Shop, Main Course, Olive Oil, pasta, recipe cards, Restaurant recipes, Side Dish, super bowl, Uncategorized, vegetarian

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