Now, TCV's family doesn't call him 'high-minded' for nothing. How it usually goes is when I want something like plain old mac and cheese, he takes it up at least ten notches. Sometimes this push-and-pull over food preference can cause the need for a dinnertime detenté. I like simple food; he likes it pretty complicated. I want the same old thing made the usual way; every time he makes a dish, it results in something new. This time, I admit that he was right to monkey with the traditional recipe. Fresh bread crumbs made from a bunch of bread leftover from a recent family lunch in Southaven + some Cabot white cheddar + our ubiquitous black truffle oil + sliced, sauteéd chanterelles + elbows = the best dinner I have had in quite a while. I think Greek yogurt was an excellent sub for milk, too. What a great possible-ice-storm dinner.
Here's how to make it:
1 small shallot, minced
1 clove of garlic, minced
2 tbsp. butter
2 tbsp. flour
6 oz. sharp white cheddar, shredded
1/2 c water
1/2 pd. dry elbow macaroni, cooked and drained
3 1/2 oz Greek yogurt (we like Fage)
5 medium chanterelle mushrooms, sliced and sauteéd
salt and pepper
drizzle of black truffle oil
1/2 c breadcrumbs
In a large pot, melt the butter over medium heat. Add garlic and shallots. Once it stops bubbling, add the flour and whisk it all up. Cook 2-3 minutes 'til it just starts to change color. Add water and yogurt and whisk until smooth. Remove from heat. Add cheese, pinches of salt, pepper; stir until cheese is melted. Fold in cooked macaroni. Put it in a small, buttered baking dish. Sprinkle with bread crumbs evenly and drizzle with the truffle oil. Bake for 20 min. at 350. Place under broiler until top is golden brown. Take it out and place the chanterelles all across it. Looks very twee served in small bowls, and tastes best when eaten while you stand around in the kitchen.