Truffled Mac & Cheese 2018-03-23T19:10:21+00:00

Project Description


Truffled Mac & Cheese with Fried Artichoke


Chicken Stock:

5 – 6 pound whole chicken

2 large carrots, diced

2 large celery stalks, diced

10 oz fresh mushrooms

15 whole black peppercorns

2 roma tomatoes, roughly chopped

6 sprigs cilantro

1 chipotle pepper

2 cloves garlic

3 sprigs thyme

1 bay leaf

1 tsp kosher salt

Fried Artichoke:

1 artichoke heart, quartered, soaked in ¼ cup buttermilk

1 cup polenta

1 tbsp Chef Tim Love’s Wild Game Rub

Peanut oil for frying

Mac & Cheese:

1/3 cup orzo, cooked then lightly tossed with white truffle oil

1 oz heavy cream

2 oz chicken stock

2 tbsp manchego cheese, shredded

Kosher salt and cracked black pepper to taste


Chicken stock: Remove excess fat from chicken. Cut into into large pieces with a cleaver.

Place chicken and all other ingredients in a large stock pot and add enough cold water to cover ingredients. Bring to a slow boil

Decrease heat and simmer for at least 4 hours while skimming fat every half hour.

Strain stock through a fine sieve and, again, skim for any fat or impurities that rise to the top. Store in refrigerator for 3 days or freeze for up to 2 weeks.

Fried Artichoke: Mix together polenta and Game Rub. Remove artichoke from buttermilk and bread using polenta mixture.

Deep fry using peanut oil at a temperature of 380 degrees. Fry for approximately 3 minutes, or until golden brown

Mac & Cheese: Heat cream and chicken stock. Add orzo and cheese and cook for approximately 2 minutes until thick.

Season with salt and pepper, to taste. Top with fried artichoke, serve immediately & enjoy!