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.