Your favorite pasta all dress up!
ingredients
ingredients
method
step-by-step directions

Wolfgang Puck Baked Macaroni's and Cheese with Black Truffle Oil

  • 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
step-by-step directions
  • 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.
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2.0 stars based on 4 reviews
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