Crab and Oregon White Truffle Mac and Cheese
Paired with Dundee Hills Chardonnay
1 pound macaroni style pasta (I like cavatappi!)
2 Tbsp unsalted butter
2 Tbsp flour
1 ½ cups whole milk
1 yellow onion, diced
2 cloves garlic, minced
½ cup cheddar cheese, freshly grated
½ cup gruyere cheese, freshly grated
8 oz mascarpone cheese
salt, to taste
white pepper, to taste
½ oz fresh Oregon white truffle (or substitute 1 Tbsp white truffle oil)
1 lb cleaned Dungeness crab meat
½ bunch fresh thyme, de-stemmed leaves only
½ cup aged parmesan, shaved
- Open up your favorite vintage of Sokol Blosser Chardonnay and pour a glass for your friends and yourself!
- Preheat your oven to 350° F. Set aside a 13×9 baking dish, greased with butter or cooking spray.
- Bring a large pot of salted water to boil and cook your preferred pasta al dente.
- While cooking the pasta, heat the butter over medium heat in another large pot or saucepan. Gently cook the onion and garlic for several minutes until fragrant and translucent, but without adding color.
- Reduce heat to medium-low and sprinkle in the flour to make a blonde roux, stir to coat well and absorb all the fat. Stir periodically for 8-10 minutes to allow the raw flour taste to cook out of the roux. You want minimal color on the roux, and be careful not to burn it!
- Slowly drizzle in the milk while constantly stirring to incorporate. Stir continuously for 4-6 minutes to allow the mixture to thicken into a nice, creamy sauce.
- Reduce heat to low and mix in the cheddar, gruyere and mascarpone, stirring until incorporated and smooth.
- Season with salt and white pepper. Use a Microplane to grate your fresh white Oregon truffle into the cheese sauce.
- Drain your pasta and add it to the cheesy mixture. Stir well to coat evenly. If the mixture is too thick, add a little more milk to loosen it up and adjust your seasoning accordingly.
- Gently fold in your cleaned Dungeness meat and thyme. Pour the mixture into your greased baking dish.
- Sprinkle your shaved parmesan cheese over the top of the pasta.
- Bake, uncovered, for 20-25 minutes. If necessary, broil for 1-2 minutes under watchful eye to gently brown before carefully removing from the oven.
- Allow to sit for 5 minutes before serving. Enjoy!!