Baked Macaroni and Cheese | Wolfgang Puck Catering

A delicious blend of sharp aged white cheddar, Gruyère, and Parmesan, topped with buttery brioche breadcrumbs.
Yield: Serves 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 (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes).
3. Strain and place on a lightly oiled sheet pan.
4. While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour.
5. Continue to cook over low heat for 4 minutes stirring constantly.
6. Add the milk, chopped truffles, onion and bay leaf.
7. Simmer for 10 minutes.
8. Remove onion and bay leaf.
9. Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses.
10. Season with salt and black pepper and fold in macaroni.
11. Pour into a 2-quart casserole dish.
12. Top with remaining cheddar.
13. Melt the butter in a sauté pan and toss bread crumbs and parsley to coat.
14. Top the macaroni with bread crumb mixture.
15. Bake for 30 minutes.
16. Remove from the oven let stand for about 5 minutes.
17. Serve with fresh shaved black truffles.