Go Fly A Kite: White Truffle Macaroni and Cheese

I've been wanting to attend the Ocean Beach Kite Festival for years now.  But we've always had something going on the first weekend in March, when it is typically held.  So this year I was overjoyed to find we had no plans the day of the festival.  And it was even better, because Thatbaby was old enough to enjoy it.

The Kite Festival has professional kite flyers performing shows, but it also is open for your random every day hobby flyer or even babies with no kit flying experience.  There were carnival rides, artisans selling goods, and this "bubble man" who had Thatbaby enthralled, captivated, and probably could have walked off with our child if he wanted.

For the young kite enthusiasts, there was a tent where they could make their own kite.  Thatbaby participated in this as far as picking out what color kite he wanted and then coloring it.  Then he decided he was "all done" and let Thatboy finish up.  He was ready to go again once the kite was done.

Until he decided that the bubble man was more fun than standing around holding a string.

So Thatboy took over.  And he had a great time.

It was a beautiful day to be out.  Watching the colored kites in the bright blue sky.  We'll be back next year - with a picnic lunch so we can stay later and play longer.

Our dinner was not nearly as colorful as the kites, but it was ridiculously delicious.  Thatbrother had given me some white truffle oil that I really don't use often enough.  It mostly gets pulled out when I make pizza, for a little brush on the crust.  When I saw this recipe on Kelsey's blog, I thought it would a be fantastic use for my oil.  And a good way to try out my new macaroni and cheese technique.  The verdict?  The technique is fabulous and this macaroni and cheese is creamy perfection.  I've never had a white mac and cheese before, but it was a delicious change of pace.

 White Truffle Mac and Cheese (from Apple A Day)

1 cup panko

1/2 cup Parmesan cheese, grated

1 Tbsp white truffle oil

2 Tbsp butter

2 Tbsp flour

2 cup half and half

8 oz white cheddar cheese, grated

8 oz Fontina cheese, grated

salt and pepper, to taste

8 oz conchigile

1.  Preheat the oven to 400.  Spray an 8x8 dish with cooking spray. Combine the panko, parmesan and 1/2 Tbsp truffle oil in a medium bowl.

2. Melt butter in a large saucepan. 

3. Whisk in flour and continue to whisk until it forms a thick paste. 
4. Slowly whisk in half and half until mostly smooth.  Bring to a simmer and let cook, stirring occasionally, about 3 minutes.

5.  Slowly stir in the cheeses until completely melted.  
6.  Add remaining truffle oil and salt and pepper, to taste.
7.  Place the uncooked pasta in baking dish and pour the sauce over. Cover and bake for 20 minutes.
8.  Uncover, sprinkle panko on top and cook 5 minutes, until bubbly and golden.