Craftbird’s Truffle Mac & Cheese Bites
Recipe contributed by Eric Stagl, Craftbird Food Truck (www.craftbirdfoodtruck.com) I love the hospitality industry. The people, the atmosphere, the organized chaos, the camaraderie, and that sense of accomplishment when that food hits the table; it’s truly a wonderful phenomena that we have all taken for granted and didn’t realize it until recently. I am passionate about food, I genuinely believe that great food brings people together and unites them in away that nothing else can. I hope that our Truffle Mac & Cheese Bites bring you closer to those you love.
Makes about 48 mac and cheese "bites"
- 4 lb Cellentani pasta
- 4 oz unsalted butter (1/2 stick)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/4 cup truffle oil
- 1 lb grated munster cheese
- 1 lb grated sharp white cheddar cheese
- 6 oz grated Asiago cheese
- Salt to taste
- 2 cups all-purpose flour
- 8 eggs
- 4 cups Panko bread crumbs
- Oil for frying
- Bring medium sized pot of salted water to a boil and cook pasta according to package.
- In a separate pot, heat whole milk, heavy cream,and truffle oil on low while the pasta cooks.
- Drain pasta, use the same pot to melt butter.Once melted, add 1/4 cup flour and whisk until golden brown, creating a roux.
- Pour warm milk mixture into roux and whisk continuously until well combined, and slightly thickened.
- Add 3/4 of the grated cheese, whisking until combined.
- Add pasta and remaining cheese, stirring to coat the pasta.
- Add salt to taste.
- Line a deep 9x13 inch baking dish with parchment paper (*do not skip the parchment paper, as your mac will be very reluctant to leave the pan).
- Pour pasta mixture into pan, cover with plastic wrap, and refrigerate overnight, making sure the plastic wrap is right up against the pasta.
- Pull out your cooled mac, unwrap, cut around the edges, and flip onto a cutting board to remove from the pan.
- Remove parchment paper, cut mac into 1-2 inch cubes.
- In one bowl, whisk the 8 eggs together with a pinch of salt and the Panko in another.
- Coat cut mac squares in flour, transfer to the egg mixture, toss to fully coat, and then transfer to Panko. (You’ll want to do this in batches of 6-8 Mac bites at a time)
- Fry breaded bites in oil heated to 350°F until golden brown. Sprinkle with salt. Enjoy!
Excerpted from Connecticut Chefs Recipes for Restaurant Relief e-Cookbook, edited by Stephanie Webster, photos by CTbites.