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Wolfgang Puck's Baked Macaroni and Cheese with Black Truffle

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Not your average mac and cheese! Here's how to make Wolfgang Puck's pasta dish served at the 2016 Oscars Governors Ball.

Serves 4

Ingredients:

8 ounces elbowmacaroni

6 tbsp unsaltedbutter

3 tbsp all-purposeflour

3 1/2 cups milk

3 tbsp finelychopped black truffle (optional)

1/2 medium whiteonion

1 bay leaf

10 ounces sharpaged white Cheddar, shredded

3 ounces Gruyèrecheese, shredded

1 ounce freshlygrated Parmesan cheese

1 tsp kosher salt

1 tsp freshlyground black pepper

A pinch cayenne

2 drops blackwinter truffle oil (optional)

1 cup freshbrioche or challah bread crumbs

2 tbsp finelychopped fresh Italian parsley

Thinly slicedfresh black truffles, for garnish (optional)

Method:

1. Preheat oven to350°F. Bring a large pot of salted water to boil. Add the pasta andcook until al dente, for about 7 minutes. Drain and transfer to alightly oiled baking pan. Set aside.

2. While themacaroni cooks, melt 3 tbsp butter in a separate pot over low heat.

Whisk in flour and cook, stirring constantly, for 4 minutes.

3. Add milk,chopped truffle, onion, and bay leaf to butter-flour mixture. Raiseheat slightly and simmer for 10 minutes, until creamy, stirringregularly. Discard onion and bay leaf. Remove from the heat.

4. Stir in 3/4 ofaged Cheddar along with other cheeses. Season with salt, blackpepper, cayenne, and truffle oil if desired. Fold in macaroni. Pourinto a 2-quart casserole dish. Top with remaining Cheddar.

Spread the crumb mixture evenly over the top of the macaroni.

5. Melt remainingbutter in a sauté pan. Add breadcrumbs and parsley. Toss to coat.

6. Bake for 30minutes. Remove from oven and let stand for about 5 minutes. Top withshaved truffle, if desired, before serving.