Take mac and cheese to the next level with this sophisticated dish! If you don't have pork cheek, you can use pancetta or regular bacon. The truffle butter can also be omitted if it's too hard to find, just add some extra cheese instead!
Author: Vincenzo's Plate
Extra-Virgin Olive Oil
or Pancetta or Bacon
Bring a pot of water to a boil and add
Sea Salt (1 pinch)
Cheese Tortellini (1 pckg)
according to package instructions, until al dente.
Into a saucepan, add
Butter (3 1/2 Tbsp)
. Once melted, add
All-Purpose Flour (1/2 cup)
and whisk until mixture comes together.
Milk (2 cups)
a bit at a time, continuing to whisk as you do so.
Ground Cinnamon (1 pinch)
and a generous handful of
Parmesan Cheese (to taste)
. Stir to combine.
Pork Cheek (1 slab)
Into a pan, add
Extra-Virgin Olive Oil (as needed)
and the pork cheek. Cook for 3 minutes.
Add the bechamel sauce, a dollop of
Truffle Butter (to taste)
Milk (1 splash)
to the pan with the pork cheek. Stir well.
Preheat oven to 365 degrees F (180 degrees C).
Add the tortellini to the pan and stir to coat.
Add in a generous amount of
Provolone Cheese (to taste)
and mix until melted.
Sprinkle additional provolone and parmesan evenly over top.
Bake for 5 minutes, or until cheese is melted.
Serve warm and enjoy!
Nutrition Per Serving
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