Truffle Mac & Cheese

Mise en Place

  • Cutting Board
  • Knife
  • Large Bowl
  • Medium Sauce Pot
  • Salt
  • Wooden Spoon
  • Small Saute Pan
  • Whisk
  • Cheese Grater
  • Large Pot with Lid
  • Strainer
  • 1 cup Measuring Cup
  • Cast Iron Skillet or Pyrex Container


( * Please keep refrigerated before class )

  • 2 oz Butter*
  • ⅓ cup Panko Breadcrumbs
  • 1 clove Garlic
  • ¼ tsp Dried Thyme
  • 9 oz Rallenti Macaroni
  • 3 tbsp AP flour
  • 1 pt Milk*
  • 1 pt Cream*
  • 1 packet Balinese Truffle Salt
  • 1 jar Truffle Carpaccio
  • 5 oz Cheddar*
  • 5 oz Mozzarella*
  • 1 ea Bay Leaf
  • 7 oz Cowgirl Creamery Wagon Wheel*

Prep During Class

  1. Fill the large pot with water, about 1 inch from the top, and bring to the boil.
  2. Chop half of the Truffle Carpaccio.
  3. Grate all of the cheese. Reserve 1 cup of grated cheese and set off to the side.
  4. Mince the garlic clove.

How to Cook

  1. Heat the butter in the 2 qt saucepan over medium-low heat. Cook the minced garlic in the butter with a pinch of the Balinese Truffle Salt until soft.
  2. Add the flour to the pan and cook over medium-low heat, stir with a wooden spoon for 3-5 minutes.
  3. Add 1 cup of the milk to the pan, and turn the heat up to medium-high. Whisk until boiling.
  4. Add the remainder of the milk and all the cream, bring this mixture to a boil again.
  5. Add the bay leaf and continue whisking.
  6. Simmer for about 10 minutes, stirring from time to time.
  7. Remove the sauce from the heat, remove the bay leaf, and add all of the grated cheese (with the exception of the 1 cup we are reserving for later).
  8. Season the large pot of boiling water with salt, add the macaroni, and cook until al dente (for 8-9 minutes).
  9. Strain cooked pasta and add it to the cheese sauce. Season with Balinese Truffle Salt.
  10. Add the chopped Truffle Carpaccio to the pan containing the pasta and cheese sauce. Stir until combined.
  11. Heat the broiler to high and transfer the mixture to the pyrex container or cast iron skillet.
  12. Top the Mac & Cheese with the remaining 1 cup of grated cheese, place under the broiler and cook for 2-3 minutes or until brown and bubbly on top.
  13. Toast the panko in a small saute pan on the stove.
  14. Top the broiled Mac & Cheese with Truffle Carpaccio and toasted panko. Enjoy!