Baked Macaroni and Cheese with Black Truffles

Baked Macaroni and Cheese with Black Truffles

By Wolfgang Puck

Serving Size: 4


  • 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


  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.