Smith and Wollensky Truffled Macaroni and Cheese

By sybrmom

Ingredients

• 4 cups milk
• 1/2 cup shallots, chopped
• 5 Tbsp flour
• 2 cups Fontina cheese, shredded
• 1/2 cup cheddar cheese, shredded
• Truffle oil to taste
• 1 portabello mushrooom, diced
• 3 cups dry elbow macaroni
• 1/2 cup Panko breadcrumbs
• 1/2 cup parmesan cheese
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Saute shallots with flour and butter till translucent. Add milk and bring to boil. Whisk in cheeses gradually till thickened. Add truffle oil to taste. Fold in cooked macaroni and mushroom. Spoon into ramekin and cover with bread crumbs and parmesan. Toast in broiler and serve hot.