Brendan’s and my favorite meal is served at the Yachtsman Steakhouse at Disney’s Yacht Club Resort in Florida. The service is impeccable and the food is delicious. While the dry-aged steaks are perfectly cooked and flavorful, the two standout dishes we look forward to are the roasted garlic cloves that are served with bread and this truffle mac and cheese.
Reypenaer VSOP is an aged cheese from the Netherlands, available in many specialty markets. If you can’t find it, you may substitute aged Gouda.
Ingredients
Cheese Sauce
2 Tbsp butter
1 Tbsp garlic, minced
1 Tbsp shallots, minced
1 tsp fresh thyme, chopped
½ cup dry white wine
3 cups heavy cream
¼ cup mascarpone cheese
1½ cups grated Reypenaer VSOP
¾ cup grated Gruyère
1 Tbsp white truffle oil
1 lb dried elbow macaroni, cooked per package directions
Fried Shallot Topping
1/2 cup cornstarch
1/2 cup all-purpose flour
Pinch cayenne pepper
1/4 cup shallots, thinly sliced
Directions
For truffle mac and cheese
Melt butter in a medium saucepan over medium heat. Add garlic and shallots, cooking until softened, about 2 minutes. Add thyme and cook for 1 minute.
Add white wine and simmer until reduced by half, about 3 minutes.
Add heavy cream and simmer until thickened, about 5 minutes.
Remove pan from heat; whisk in mascarpone, Reypenaer, and Gruyère until completely melted.
Stir in white truffle oil, then add macaroni, stirring well to coat noodles in sauce.
Divide mac and cheese among serving bowls, or spoon into one large serving dish. Top with fried shallots.
For fried shallot topping
Combine cornstarch, flour, and cayenne in a large bowl, whisking to combine.
Add shallots to flour mixture, tossing to coat. Shake off excess coating.
Pour vegetable oil into a large sauté pan to reach 1/2” up the sides. Heat oil to 325° F.
Add shallots to hot oil and fry, tossing with a long-handled fork, until golden brown, about 10 seconds. Drain on paper towel-lined plate.