By Claire Perez
Courtesy of the SunSentinel
Q: We enjoyed brunch at the Sundy House in Delray Beach. The food was good, but the truffle mac and cheese was outstanding! I like mac and cheese on occasion, but this was delicious with just the right blend of cheese. If you could get the recipe my friends and I would be in heaven! Thank you, Jane Reiser – Hillsboro Beach
A: Once home to Delray Beach’s first Mayor, John Sundy, the Victorian-style restaurant and historic inn was built in 1902. As the oldest house in Delray Beach, it earned a spot in the National Register of Historic Places. Travis Culver, Executive Chef at Sundy House (106 S. Swinton Ave., Delray Beach, 561-272-5678, sundyhouse.com) was happy to share his recipe for the truffle mac and cheese. Chef Culver offers the pasta as a side dish on his menu and notes, “it’s one of the best sellers.” After reading the recipe I can see why – it’s rich and decadent.
Recipe: Sundy House truffle mac and cheese
1 pint heavy cream
2 cups shredded cheddar cheese
1 cup shredded parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons truffle oil
1 pound gemelli pasta, cooked according to package directions
½ cup panko bread crumbs
Chopped parsley, for garnish
Salt and black pepper, to taste
1 Preheat oven to 375 degrees F. Using a medium saucepan over medium high heat, bring heavy cream to a boil. Reduce heat to medium, add cheddar, parmesan and Dijon mustard, stirring until combined and cheese is melted. Gradually add truffle oil to cheese sauce.
2 Transfer cheese sauce to a large bowl. Add pasta and gently stir to combine. Season with salt and pepper, to taste.
3 Transfer mac and cheese to a baking dish. Sprinkle with panko bread crumbs and parsley.
Bake until top is golden brown, about 10 minutes.
Makes 6 servings
Nutrition information per serving: 889 calories, 53% calories from fat, 53g fat, 28g saturated fat, 150mg cholesterol,
62g carbohydrates, 39g protein, 916mg sodium, 4g fiber