I grew up in Canton, Ohio which happens to be the home of the Football Hall of Fame. Needless to say I have attended my fair share of football themed events over the years, including a snowy Cleveland Browns game in the old stadium. (Lets be honest, I was only there for the hot chocolate) Last year I decided to go full opposition and host a Shoeperbowl Party, this year I am in a slightly more team spirit. I love eating yellow cheese dust off my fingers as much as the next guy but for this party I prefer champagne and lobster. On a day full decadent loaded potato skins and grape jelly meatballs I asked myself what could I do that would be different, it hit me. Super Bowl parties are an excuse to throw out all of the rules and the Fit bits so this year I am going full glam and using luxury ingredients in most of the dishes. Starting with this black truffle mac and cheese made with truffle salt and sliced black truffles from a jar (that I picked up in Italy)
I am presenting them in these small ramekins to make them easy to grab in between hits, or runs, or whatever is in between besides the halftime show.
Truffle Mac and Cheese
2 tablespoons olive oil
1 pound cremini mushrooms, tossed with olive oil and roasted in the oven
1 pound pasta, I use De Cecco orecchiette
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 quart whole milk, heated
20 oz Swiss Cheese, shredded
1 jar Sliced Black or White Truffles in oil
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Toss the mushrooms with olive oil, spread out on a foil lined sheet pan and roast for 20 minutes or until browned and slightly dry. Let cool and rough chop or pulse a few times in a food processor. Hold on the side
Bring a large pot of water to a boil then season (to taste) with salt. Add the pasta and cook to al dente. (Usually 1-2 minutes under what the box says)
While the pasta cooks, make the béchamel. Melt the butter in a large saucepan then whisk in the flour. Cook for 2 minutes over medium-low heat, stirring constantly with a whisk. When the flour has cooked whisk in the hot milk and turn the heat to medium high cook, whisking until the béchamel has thickened. Off the heat, add the shredded swiss cheese, 1 tablespoon truffle salt, the pepper, and sliced truffles.
Drain the pasta and return to the pot, add the sauce and mushrooms, stir to incorporate. Pour the mixture into a 10 by 13 by 2-inch baking dish.
Bake for 20-30 minutes, until the top has browned and the sauce is steaming hot. Serve in individual ramekins with cocktail forks.
The best part is you can do all of the steps the day before and just wait to bake it until game day.