- 1/2 pound Macaroni pasta
- 1 cup Bechamel sauce (recipe below)
- Truffle oil
Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and pepper
- 1cup whole milk
- 1/4 onion studded with 1 clove
- Bay leaf
- Thyme sprigs
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Pour macaroni into a colander to drain. Run cold water over pasta to cool.
Melt butter in a saucepan; combine with flour, and cook over low heat a few minutes to cook out the starchy taste of the flour. Stir in the next ingredients and continue stirring until the mixture thickens. Let simmer for a few minutes, stirring occasionally. Pass through a fine sieve.
Cheese Blend
- 5 ounces Camembert
- 1 ounce Parmesan, grated,
- 2 ounces buttermilk or white cheddar cheese, grated
- 1/4 cup heavy cream
- Salt and pepper
For Frying
- 3 cups all-purpose flour, seasoned with salt and pepper to taste
- 4 eggs, whipped with a touch of water
- Panko bread crumbs as needed
Toss macaroni in warm béchamel, a little truffle oil, and cheeses. Season with salt and pepper. Add in heavy cream to thin out the sauce a little if necessary. Spread macaroni in shallow-edged 9x12 pan lined with parchment paper. Place in refrigerator until completely cooled and firmly set.
Invert set macaroni and cheese onto a cutting board and remove parchment. Gently slice into desired size pieces. Place several pieces in seasoned flour, coat, and remove, tossing carefully to shake off excess flour. Next place pieces in egg wash, then into panko bread crumbs. Coat thoroughly with bread crumbs and remove to baking sheet lined with parchment paper. Repeat process until all pieces are breaded. Place in refrigerator until ready to fry.
Heat deep fryer to 350 degrees F. Fry pieces of macaroni for two minutes or until golden brown crust forms. Remove to pan that allows them to drain, serve hot.
