Friday, February 21, 2014

Oscar Recipe: Baked Macaroni & Cheese with Black Truffles

Chef Wolfgang Puck has served this dish at the post-Oscar Governor's Ball for years now! It's his most requested dish of the night and he was kind enough to share it with us! Check it out!

WARNING: This is not for those counting calories!!

8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3-1/2 cups milk
1/2 medium white onion
1 bay leaf
1 teaspoon Kosher salt
1 teaspoon black pepper
Pinch cayenne
3 tablespoons finely chopped black truffles
10 ounces sharp aged white cheddar, grated
3 ounces Gruyère cheese, grated
1 ounce Parmesan cheese, grated
2 drops black winter truffle oil
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
Sliced fresh black truffles for garnish (optional)

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, chopped truffles, 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 salt and black pepper and fold in macaroni.  

Pour into a 2-quart casserole dish.  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 30 minutes.  

Remove from the oven let stand for about 5 minutes.  
Serve with fresh shaved black truffles.

See some video coverage of the Oscar Food & Beverage Preview here: