Chocolate Macaroni N Cheese – The Original Sin

Whaaaaat, you ask incredulously? Chocolate cheddar cheese? There is such a magical thing? Yes there is and I’ve made it my mission to make it into the most sinful dish of macaroni and cheese the whole of mankind has ever known.

About two months ago, I happened to dine at a place called Brussels in Laguna Beach, Ca. Just as the name suggests, they had a myriad of Belgian Ales (my favorite) and about the best macaroni au gratin I’ve ever had. Ever. I make some pretty bomb Mac N Cheese, but this. This made people moan out loud and proclaim the chef of Brussels, God of Macaroni and his patrons, his macaroni minions. Whatever you’ve been led to believe thus far is the original sin, is false. The original sin, and hence the downfall of civilization, was actually macaroni au gratin. Even better, made with chocolate cheddar cheese and topped with black truffle oil.

I’m not promising the Brussels level of macaroni here folks, but pretty damn close. I’ve practiced and dialed in, and this is the nearest it’s gonna get. Plus, I get to use my new au gratin dish which is useful AND ornamental! I must warn you. This is not the recipe for the night you’re in a hurry to make dinner. The rue does take some extra effort, but I promise it will be worth it. Also, the calories involved are the equivalent of an In N Out Double Double, animal style so I’m recommending in advance you get your cardio in. Maybe a tad extra just to say you’ve earned it.πŸƒπŸƒπŸƒπŸŠπŸš΄br />
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The ingredients:

16 oz. macaroni
1 cup chocolate cheddar cheese (at Trader Joe’s but if you must, substitute Gruyere)
1 cup Gruyere
1/2 cup salted butter
2 tablespoons flour
2 1/2 cups milk
1 teaspoon ground nutmeg
1/3 cup black truffle oil

In a large pot, boil water to rolling and add macaroni. Do not cook it all the way or even to al dente. I boiled it until it was just cooked, but still hard, about 6 minutes. Drain immediately and rinse well with cool water. Set aside.

In the same large pot you’re going to make a rue. Relax, you’ve got this, just keep whisking and it will be fine.πŸ‘πŸ‘Melt the butter and get ready to whisk in the flour and milk. Add the flour and whisk well until it starts to form lumps. Slowly and gradually, add the first cup of milk over low heat. Whisk continually until smooth. Gradually add in the next cup of milk, also whisking continually until a white sauce is thin, but smooth. Add the cup of Gruyere and whisk until the cheese is completely melted and sauce is smooth.

Take the pot off heat and gradually add the remaining milk continuing to whisk. Add the nutmeg. Add the macaroni to the white sauce and stir well. Don’t freak out thinking the sauce looks too thin – it will thicken when it bakes!

Pour the macaroni into a well coated au gratin dish or if you don’t have one, a 9×13. Sprinkle the chocolate cheddar cheese evenly over top and drizzle with the black truffle oil.

Bake at 350 for 40 minutes. Then go forth and proclaim ye, minions of the macaroni….πŸ™πŸ™πŸ™

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Categories: Side Dishes

Author:onceinabluemoon17

Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...

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2 Comments on “Chocolate Macaroni N Cheese – The Original Sin”

  1. mamawentcrazy
    January 8, 2014 at 6:31 pm #

    This sounds fantastic! Can I re-blog you?

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