Turffled Mac and Cheese

Bourbon Steak Truffle Mac and Cheese

1 portion

8 oz. cooked Macaroni, 4 oz veloute (see recipe below), 3 oz. cheese mix (Parmesan, blue cheese, white cheddar), 2 oz broccoli (blanched), 2 teaspoons truffle peelings(finely chopped), 2 tablespoons truffle oil, 2 tablespoons shaved Parmesan, slat and pepper.

Combine veloute and cheese mix in a small saucepan.  Melt cheese down into veloute and then add broccoli and macaroni.  Heat all of these through and then add truffle peelings, truffle oil and truffle butter.  Season.  Garnish with shaved Parmesan cheese.

Veloute (1 gallon, 4  oz needed for recipe)

5 lbs. chicken bones, 3 white onions, 1 gal. cream, roux, sachet, salt and pepper

Saute chicken bones in a small amount of oil (no color).  Add onions and sweat till soft.  Add cream and bring slowly to a simmer.  Simmer for 30 min. stirring constantly to prevent scorching.  Add sachet and simmer additional 15 min.  Add roux and simmer 15 additional minutes.  Season. Strain through chinois and cool.