Menu Enter a recipe name, ingredient, keyword...

Wolfgang Puck Baked Macaroni's And Cheese With Black Truffle Oil


Google Ads
Rate this recipe 0/5 (0 Votes)
Wolfgang Puck Baked Macaroni's And Cheese With Black Truffle Oil 0 Picture


Adapted from


Step 1

Preheat oven to 350 degrees F.
8 ounce elbow macaroni
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.
3 tablespoon butter
3 tablespoon flour
3-1/2 cup milk
1/2 medium white onion
1 bay leaf
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.
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)
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.
3 tablespoon butter
1 cup brioche bread crumbs
2 tablespoon chopped parsley
black winter truffle oil for drizzling
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.

Review this recipe