- 1 tablespoon olive oil
- ½ cup shallots, minced
- 1 head garlic, roasted
- 3 cups heavy cream
- 2 teaspoon fresh oregano, finely chopped, separated
- 2 teaspoons fresh thyme, stems removed, finely chopped, separated
- ⅓ cup Sherry wine
- 2 tablespoons Tartufata
- 1¼ cup grated parmesan, separated
- ⅛ teaspoon cayenne pepper
- 2 tablespoons white truffle oil
- 2 large egg yolks
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lb penne pasta
- 1½ cup Fontina cheese, grated
- 1 cup Raclette cheese, grated
- ¼ cup panko breadcrumbs
- Preheat oven to 350 degrees.
- In a large dutch oven, heat oil over medium heat. Add shallots, stirring occasionally for 3 - 5 minutes. Stir in 1 teaspoon chopped oregano and 2 teaspoons chopped thyme. Stir in roasted garlic, cooking another 2 minutes. Carefully add the Sherry wine to deglaze the pan, scraping up and brown bits off the bottom. Stir in the Tartufata. Slowly stir in the cream, cayenne, 1 cup parmesan and truffle oil. Continue to cook until cream is reduced, about 15 - 20 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Once boiling, add paste, cooking until al dente. Drain, set aside.
- Place both egg yolks in a small mixing bowl. Whisk in 1 - 2 teaspoons of the hot cream mixture to temper the eggs. Once eggs are beaten well and brought up to temperature, whisk them into the cream mixture.
- Remove cream mixture from heat. In a large mixing bowl, add warm, cooked pasta and cheeses, stirring to allow cheese to melt and coat the pasta. Add the cream mixture, stirring to coat.
- In a small mixing bowl, add the breadcrumbs, remaining parmesan, oregano and thyme.
- Divide the mac and cheese evenly between six 8oz. ramekins, top with breadcrumb mixture.
- Place ramekins on a baking sheet, and bake in oven until cooked through and breadcrumbs are golden brown, about 25 - 30 minutes.
- Let cool slightly. Serve warm.