Hoffman Media


Cheesy Truffled Pasta Bites

Cheesy Truffled Pasta Bites

 3 cups fresh rye bread crumbs
½ cup finely grated Parmesan cheese
5 tablespoons unsalted butter, melted, divided
2 tablespoons all-purpose flour
1½ cups milk
½ cup shredded sharp Cheddar cheese
½ cup shredded Gruyère cheese
1 cup shredded Mozzarella cheese
¾ cup finely chopped red bell pepper
½ cup finely chopped green onion
1 tablespoon truffle oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 cups elbow macaroni, cooked and drained
¾ cup panko bread crumbs
Garnish: sliced green onion, diced red bell pepper

• Preheat oven to 350˚.
• In a large bowl, combine the rye bread crumbs, Parmesan
cheese, and 3 tablespoons butter, and mix until well combined.
Divide crumb mixture evenly among wells of a mini
muffin pan, pressing into bottoms and up sides. Bake for 10
to 15 minutes, or until bread cups are crisp and golden brown.
Remove cups from muffin pan, and transfer to a wire rack to
cool completely.
• Spray a 9-x-9-inch pan with nonstick spray. Set aside.
• In a large saucepan over medium heat, combine remaining
2 tablespoons butter and flour, and cook until the mixture
turns light brown. Whisk in the milk. Simmer, whisking
occasionally, until mixture thickens, 3 to 4 minutes. Add the
Cheddar, Gruyère, Mozzarella, red bell pepper, green onion,
truffle oil, salt, and black pepper. Stir until cheeses are melted
and mixture is well combined.
• Add the macaroni, and stir until pasta is coated. Pour macaroni
mixture into the prepared 9-x-9 pan, and top with panko
bread crumbs. Bake for 25 minutes, or until topping is lightly
browned and macaroni mixture is bubbly. Remove from oven,
and cool slightly.
• Scoop a small amount of macaroni and cheese into each prepared
bread cup.
• Garnish with chopped green onion and red bell pepper, if
desired. Serve warm.

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