Baked Macaroni's and Cheese with Black Truffle Oil

By Brie

Celebrity chef Wolfgang Puck is an expert at making down home foods gourmet. This mac and cheese version is no exception. Give it a try tonight.

Ingredients

• 8 ounce elbow macaroni
• 3 tablespoon butter
• 3 tablespoon flour
• 3-1/2 cup milk
• 1/2 medium white onion
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• pinch cayenne
• 10 ounce sharp aged white cheddar (grated)
• 3 ounce gruyere cheese (grated)
• 1 ounce parmesan cheese (grated)
• 3 tablespoon butter
• 1 cup brioche bread crumbs
• 2 tablespoon chopped parsley
• black winter truffle oil for drizzling

Preparation

Step 1

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, 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 cayenne, salt and black pepper and fold in macaroni. Divide into 4 ramekins and 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 15 minutes. Remove from the oven let stand for about 5 minutes. Finish with a few drops of black truffle oil and serve.