Cook the Radiatore Pasta according to package directions. Drain and set aside.
While pasta is cooking, cook the Applewood Smoked Bacon until crispy. Crumble and set aside.
In a heavy-bottomed saucepan, melt the European-Style Butter over medium heat. Whisk in the All-Purpose Flour and cook for 2-3 minutes, creating a roux.
Gradually whisk in the Whole Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in the Gruyere Cheese, Sharp White Cheddar Cheese, Sea Salt, and White Pepper until the cheese is melted and the sauce is smooth.
Remove from heat and stir in the Black Truffle Oil.
Add the cooked Pasta to the cheese sauce and stir to combine. Stir in half of the crumbled Bacon.
Let the mac and cheese cool completely. Roll into 1.5-inch balls.
Insert a Lollipop Stick into each ball.
Place the mac and cheese lollipops on a baking sheet lined with parchment paper and freeze for at least 1 hour.
Roll the frozen lollipops in the finely grated Parmesan Cheese, pressing to adhere. Then, gently press the lollipops into the remaining crumbled Bacon.
Serve immediately.
Ingredients
16
8 ounces227 gRadiatore Pasta
4 tbsp57 gEuropean-Style Butter
3 tbsp24 gAll-Purpose Flour
2 cups473 mLWhole Milk
1 cup100 gGruyere Cheese-shredded
1 cup100 gSharp White Cheddar Cheese-shredded
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLWhite Pepper
1 tsp5 mLBlack Truffle Oil
6 ounces170 gApplewood Smoked Bacon-thick cut
1616Lollipop Sticks
1/2 cup48 gParmesan Cheese-finely grated
Equipment
Large pot
Heavy-bottomed saucepan
Whisk
Baking sheet
Parchment paper
Mixing bowls
Instructions
Cook the Radiatore Pasta according to package directions. Drain and set aside.
While pasta is cooking, cook the Applewood Smoked Bacon until crispy. Crumble and set aside.
In a heavy-bottomed saucepan, melt the European-Style Butter over medium heat. Whisk in the All-Purpose Flour and cook for 2-3 minutes, creating a roux.
Gradually whisk in the Whole Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in the Gruyere Cheese, Sharp White Cheddar Cheese, Sea Salt, and White Pepper until the cheese is melted and the sauce is smooth.
Remove from heat and stir in the Black Truffle Oil.
Add the cooked Pasta to the cheese sauce and stir to combine. Stir in half of the crumbled Bacon.
Let the mac and cheese cool completely. Roll into 1.5-inch balls.
Insert a Lollipop Stick into each ball.
Place the mac and cheese lollipops on a baking sheet lined with parchment paper and freeze for at least 1 hour.
Roll the frozen lollipops in the finely grated Parmesan Cheese, pressing to adhere. Then, gently press the lollipops into the remaining crumbled Bacon.
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