I’m not a huge fan of seafood, but if my husband has a craving, our best bet is to make a trip to Scottsdale Quarter for Eddie V’s. I don’t complain because they have a good selection of steaks and TRUFFLED macaroni and cheese. Die.
I sometimes feel that Donovan would shake his head for me sneaking around his back with Eddie, so I have to say, Donovan’s is still my favorite for my steakhouse macaroni. But, the black truffle addition on Eddie’s menu item switches it up and gives this dish a super savory taste.
Lucky for you, I found a copy cat recipe on tastebook.com so you can try at home for yourself.
Eddie V’s Prime Seafood Truffled Macaroni and Cheese
- 2 cups Bechamel, recipe follows
- 2 cups heavy cream
- 2 cups grated Parmesan
- 1 lb. Gemelli pasta, cooked al dente, very dry, previously cooked weight
- 1 cup scallions, very thinly sliced
- 1 tablespoon white pepper
- 4 tablespoons kosher salt
- 1 cup PANKO crumbs
- 6 tablespoons sliced Truffles (look for canned for frozen truffles or truffle peelings in a Speciality Grocery like Central Market or Whole Foods)
1. Start by making the bechamel sauce. Bring two cups of whole milk to a simmer in a medium sauce pan. Stir constantly to avoid scorching. In a separate sauce pan melt 3 tablespoons butter. Whisk in 3 tablespoons all purpose flour to form a roux. Incorporate the roux with the hot milk and continue to stir until it thickens, about 5 minutes. Season with salt and pepper to taste and 1 tsp. nutmeg.
2. Combine the bechamel sauce with all of the other ingredients except for the truffles and panko crumbs. Place 2 cups of mixture into each of the 6 oven proof dishes. Bake at 400 degrees until the macaroni bubbles. Remove from the oven and sprinkle with panko. Return to the oven for 5 more minutes. After taking out of oven, sprinkle with the truffles and serve immediately.