Holiday Hors D'oeuvres: Mac and Cheese Bites

November 29, 2011 9:46:56 AM PST
Elaina Vazquez is a Chicago native and acclaimed chef with an affinity for restaurant-quality flavor, as a previous prodigy of renowned restaurants, such as Tru, Avenues at the Peninsula Hotel, and Joel Robuchon at the Mansion, MGM Grand. Now, a leader in edible elegance, Elaina serves as executive chef of Boutique Bites.

Mac and Cheese Bites

Ingredients: 8 oz elbow macaroni
3T butter
3 T flour
2 1/2 cups milk, heated up
1/2 medium white onion
1 t kosher salt
5 oz aged white cheddar, grated
2 oz gruyere cheese, grated
1 oz parmesan cheese, grated
White truffle oil, to taste
2 T butter
1/2 cup brioche bread crumbs
1 T chopped parsley

Preheat oven to 350 degrees F.
In a large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk and onion. Simmer for 10 minutes. Remove the onion.
Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Add truffle oil to your liking. Season with salt and fold in macaroni. Pour into a casserole dish. Top with remaining cheddar. Melt the butter in a saute pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven and let cool. Refrigerate four hours or until mac and cheese is cold all the way through. Use a ring cutter to cut out round circles. Reheat mac and cheese bites in a 350 degree oven until warm. Garnish with fresh minced chives.

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