Cook the Book: Truffle and Cognac Cream Macaroni and Cheese

Course Side Dishes

Ingredients in this Recipe

1 cup of cognac
1 pound fresh penne or other pasta, cooked al dente
1 small shallot, minced
1 tablespoon extra virgin olive oil
1 tablespoon sherry
2 cups seasoned sourdough croutons
2 teaspoons chipotle Tabasco sauce
2 teaspoons fresh thyme leaves
2 teaspoons minced fresh oregano
4 cups heavy cream
6 ounces Parmesan cheese, finely grated (about 2 cups), plus more for sprinkling
6 ounces Perigord black truffles: 3 ounces finely chopped, 1 1/2 ounces thinly sliced with a truffle slicer, mandoline, or very sharp knife, and 1 1/2 ounces finely grated
6 roasted garlic cloves, minced
8 ounces fontina cheese, finely grated (about 2 1/2 cups)
Salt and freshly ground pepper
Unsalted butter for the baking dishes

See Full Recipe at Serious Eats