Baked Macaroni and Cheese with Black Truffles

By Wolfgang Puck

Serving Size: 4

Ingredients:
  • 8 ounces elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3-1/2 cups milk
  • 1/2 medium white onion
  • 1 bay leaf
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • Pinch cayenne
  • 3 tablespoons finely chopped black truffles
  • 10 ounces sharp aged white cheddar, grated
  • 3 ounces Gruyère cheese, grated
  • 1 ounce Parmesan cheese, grated
  • 2 drops black winter truffle oil
  • 3 tablespoons butter
  • 1 cup brioche bread crumbs
  • 2 tablespoons chopped parsley
  • Sliced fresh black truffles for garnish
Directions:
  1. In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
  2. While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.
  3. Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.
  4. Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.
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