Baked Macaroni and Cheese with Black Truffles

By CJKK

Ingredients

• 8 oz elbow macaroni
• 3 T butter
• 3 T Flour
• 3 1/2 cups milk
• 1/2 medium white onion
• 1 bay leaf
• 1 tsp kosher salt
• 1 tsp black pepper
• pinch cayenne
• 3 T finely chopped black truffle
• 10 oz sharp aged white cheddar grated
• 3 oz gruyere cheese, grated
• 1 oz Parmesan cheese, grated
• 2 drops black winter truffle oil
• 3 T Butter
• 1 cup brioche bread crumbs
• 2 T chopped parsley
• Slice fresh black truffles for garnish

Preparation

Step 1

Preheat oven to 350 degrees
In a 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 head and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and pepper and fold in macaroni. Pour into a 2 quart casserole dish. top with remaining cheddar.
Melt the butter in a saute pan and toss bread crumbs and parsley to coat. Top the macaroni with the bread crumb mixture. Bake for 30 minutes. Remove from the oven and let stand for 5 minutes. Serve with fresh shaved black truffles.