Tokai Sushi 4 U, Truffle-y Mac & Cheese | Wine | Salt Lake City | Salt Lake City Weekly

Tokai Sushi 4 U, Truffle-y Mac & Cheese 

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Michael Badger writes: I love Tokai Sushi 4 U (1301 E. Miller Ave, 801-466-3311, TokaiSushi.net). It was introduced to me by a close friend of mine about a year ago. I go there at least once a month. They have an amazing Philadelphia Roll. The Playboy and Barbara rolls are two of my other favorites. Every time I send people to Tokai, they make it their dedicated sushi destination. The service is great and the atmosphere is relaxing.

Tiffany Spegar, owner of Lorken Food Finery, has a “Truffle-y Mac & Cheese” recipe to share. She writes, “Here’s a tasty dish I have been playing with for a few months. I think I perfected it the other night... it’s really good!”

1 package short pasta (trofie, conch, tubetti)
8 ounces fontina cheese
6 ounces sharp white cheddar (Beehive Cheese is amazing for this dish)
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp butter
4 tbsp truffle oil
1/2 cup whole milk
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs

Cook pasta (2-3 minutes less than al dente), drain and combine with: grated cheeses, butter, oil and salt and pepper. Stir in milk and pour into a baking dish. Cover with foil. Bake at 350 degrees for 25 minutes. Combine the Parmesan with breadcrumbs and sprinkle over the mac & cheese. Broil, uncovered, for 5-8 minutes (until brown and bubbly). Remove from oven, drizzle with a small amount of truffle oil and serve!

Another fantastic way to serve this dish is with a layer of thinly sliced shiitake mushrooms at the bottom of the pan, before you pour the pasta in.

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