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Truffled Macaroni & Cheese

Truffled Macaroni & Cheese

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A Smith & Wollensky Classic

Yields 3 – 8 oz. portions

Macaroni & Cheese
2 Tbsp      garlic, chopped
½ cup        shallots, chopped
3 Tbsp       butter, divided
1 cup          white wine
1 cup          heavy cream
½ tsp          black pepper, ground
1 tsp           chicken bouillon
1 cup          half & half
2 Tbsp       flour
¼ cup         parmesan cheese, grated
¼ cup         provolone cheese, grated
¼ cup         monterey jack cheese, grated
¹/³ cup         cheddar cheese, grated
2 Tbsp        truffle oil
¹/³ lb.            elbow macaroni, cooked al dente
To taste      salt

1. Sweat garlic and shallots in 2 Tbsp of butter until translucent.

2. Add white wine and reduce by half.

3. Add in heavy cream, black pepper, chicken bouillon and half & half.

4. Bring to simmer.

5. In a small saucepan, create a roux by melting the remaining tablespoon of butter then whisking in flour.

6. Whisk continually until light blonde.

7. Whisk roux into simmering mixture to thicken.

8. Simmer for 10 minutes.

9. Add all cheeses and truffle oil.

10. Blend mixture in blender covered with kitchen towel. Be careful—hot mixtures expand when blended!

11. Return to saucepan and bring to simmer.

12. Add in cooked pasta.

13. Taste and adjust seasoning with salt and pepper.

14. Allow to cool.

Topping
¼ cup         Panko bread crumbs
2 Tbsp        truffle oil
2 Tbsp        butter, melted
To taste      salt
To taste      black pepper, ground

1. Combine all ingredients and mix well.

2. The resulting bread crumb mixture should have a moist appearance and texture.

Preparation

1. Divide macaroni and cheese mixture evenly into three 8 oz. casserole dishes.

2. Divide topping between the three dishes.

3. Bake at 350º for 25 minutes or until the topping is golden brown.

4. Serve immediately.