If your macaroni and cheese is still coming out of the box, it’s time to up your game. Sauce Magazine sets the bar high with this truffle mac ‘n’ cheese, cooked to perfection in classic cast iron. The recipe for this divine dish comes from The Tavern Kitchen and Bar‘s chef Justin Haifley in St. Louis. Cremini mushrooms, a splash of Madiera wine and a dash of truffle oil. Your taste buds will be dancing.
The Tavern Kitchen and Bar’s Justin Haifley
The Tavern Kitchen and Bar’s Justin Haifley
We love a good cast-iron pan around here, but it can be used for so much more than getting a fantastic sear on steak or an ultra-crisp skin on fried chicken. In fact, tonight we’re using this kitchen cookware staple for a decadent Meatless Monday Mac-N-Cheese. Cremini mushrooms, Madiera wine, half-and-half and Parmesan enrobe cavatapi noodles with cheesy goodness, but the crown jewel? A generous drizzle of truffle oil mixed into the sauce. You can bake them in individual cast-iron skillets as The Tavern Kitchen and Bar’s Justin Haifley has done here, or pour the whole thing into one big skillet and serve it family-style. Get the recipe for this dish here. – See more at: http://www.saucemagazine.com/blog/?p=37798#sthash.0WJl0s8a.dpuf