Recipe courtesy of 
Ingredients
- 2 tablespoons garlic, chopped
- 1/2 cup shallots, chopped
- 3 tablespoons butter, divided
- 1 cup white wine
- 1 cup heavy cream
- 1/2 teaspoon black pepper, ground
- 1 teaspoon chicken bouillon
- 1 cup half & half
- 2 tablespoons flour
- 1/4 cup parmesan cheese, grated
- 1/4 cup provolone cheese, grated
- 1/4 cup monterey jack cheese, grated
- 1/4 cup cheddar cheese, grated
- 2 tablespoons truffle oil
- 1/3 lb. elbow macaroni, cooked al dente
- To taste salt
- TOPPING: 1/4 cup Panko bread crumbs
- 2 tablespoons truffle oil
- 2 tablespoons butter, melted
- To taste salt
- To taste black pepper, ground
Preparation
- 1 Sweat garlic and shallots in 2 tablespoons 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.
- 15 TOPPING PREPARATION: Divide macaroni and cheese mixture evenly into three 8 ounce casserole dishes.
- 16 Divide topping between the three dishes.
- 17 Bake at 350º for 25 minutes or until the topping is golden brown.
- 18 Serve immediately.
