On occasion, we have an opportunity to do a sponsored post. In this instance, I received three rounds of Castello Alps Selection Cheese. Since cheese is by far one of my very favorite food groups, I have been having fun with wine and cheese tasting and various recipes. Today, I am sharing the Truffle Mac n’ Cheese with Hirten, Weissbier and Classic Castello Cheese.

 

While experiencing this cheese, it took me back to the Appenzelle canton of Switzerland, where we saw cows coming down from the Alps for winter. It was an unforgettable experience and this cheese brought it all back.

 

Since each of these three cheeses was distinctive, I was able to use them all in creating this recipe.  The Castello Classic is firm but provides a taste of mountain herbs. The Castello Weissbier, my favorite as a stand alone, is smooth and buttery. The Castello Hirten is an ideal substitute for Parmesan.

 

Castello Moments Truffle Mac n’ Cheese and Classic, Hirten and Weissbier Cheese

 

Macaroni and Sauce Ingredients:

• 1 stick unsalted butter
• 6 tablespoons all-purpose flour
• 5 cups whole milk
• 1 teaspoon salt
• ½ teaspoon pepper

 

• ½  lb coarsely grated Castello Classic
• ¾  lb coarsely grated (or shredded) Castello Weissbier
• ½ cup grated Castello Hirten
• 1 tsp truffle oil
• Truffle shavings (sparingly) if available
• 1 to 2 lbs elbow macaroni, it depends how creamy you want. I use a pound (you can substitute a pasta if desired).

 

Topping Ingredients:

• ½ stick unsalted butter
• 2 cups panko (coarse Japanese bread crumbs) or 3 cups of coarse fresh bread crumbs or 2 cups of coarse Ritz cracker crumbs. I like the panko best.
• ¼ lb grated Castello Classic
• ½ cup grated Castello Hirten

 

Method:

 

• Preheat oven to 400F with rack in middle.

 

Topping:

• Melt butter, and then stir together with panko and topping cheese in a bowl until combined well. Set aside (This can be made the day before and chilled in the covered bowl or cling wrap).

 

Sauce:

• Melt butter in a heavy medium saucepan over medium-low heat and stir in flour.
• Cook roux, stirring about 3 minutes.
• Whisk in milk.
• Bring sauce to a boil, whisking constantly.
• Then simmer, whisking occasionally, 3 minutes.
• Stir in cheeses, salt and pepper until smooth.
• Cover sauce with lid or wax paper.

 

Macaroni:

• Cook macaroni in a pasta pot of boiling salted water (1 tablespoon Kosher or Sea Salt for 4 quarts of water) until al dente,  approximately 6-8 minutes.
• Reserve 1 cup cooking water and drain macaroni in a colander.
• Stir together macaroni, reserved cooking water, and sauce in large bowl.
• Remove from heat and stir in truffle oil (If you have truffle shavings, stir those in now).
• Transfer to 2 buttered 2 quart shallow baking dishes, or cast iron skillets (my favorite), or individual ramekins.
• Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20-25 minutes.

We enjoyed this with a Gewurztraminer.

 

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