Yield: Serves 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 (optional)


Preheat oven to 350 degrees F. 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. 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. 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. 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.