Canadian Chef Franca Mazza
16 oz Macaroni
1 Small white onion, cubed, very small
2 Radicchio heads, chopped fine
16 oz Cheddar cheese, white, grated
6 oz Salted butter
6 oz Cooking cream, 35%
1 oz Truffle Oil, white or black
1 oz Canadian Whisky
Salt and pepper to taste
In a deep skillet heat truffle oil and cook onion until translucent. Stir in radicchio and cook for approximately 2 minutes. Add butter, whisky, cream, salt and pepper. Bring sauce to a boil and lower heat to medium.
Stir in cheddar cheese and let simmer for approximately 5 minutes.
Meanwhile cook macaroni in a pot of boiling salted water until al dente.
Stir macaroni into sauce and simmer for approximately 3 minutes. Add parmigiano shavings and serve.