On Thursday, January 21st at 2:00pm PST, join the Truffle Shuffle Chefs live to make Truffle Macaroni & Cheese!

French-Laundry alumni Chefs Jason & Tyler will join virtually in the comfort of your own home! Our team will show on screen the technique for making the perfect Truffle Macaroni & Cheese for 2.

Kit includes everything you need for 2 servings, shipped right to your home:

Flour

Butter

Milk & Cream

Onion

Bay Leaf

Cowgirl Creamery Wagon Wheel
Sharp cheddar

Parmesan
Mozzarella
Macaroni
Panko
Thyme
Truffle Salt
Truffle Carpaccio!

How it works

Step 1: Please RVSP Below

Please provide your mailing address below for your ingredient kit. Kits are shipped the week of the event. Guest lists are due Monday, January 11th.
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Step 2: Relax.

Truffle Shuffle will send tracking info to your email the week of the class

Step 3: Have Fun!

Get ready to cook with the chefs, log in 5 minutes before class time
JOIN CLASS NOW

FAQs

WHAT WILL I NEED?

Cutting board
2 qt sauce pot
Wooden spoon
Table salt
Small sauté pan
Cheese grater

3 qt pot with lid
Strainer
13” x 9” Pyrex or 12”Cast iron skillet
Whisk
Large bowl (for grated cheese)
Knife

What if I have a food allergy?

Vegetarian Vegan Gluten Free Dairy Free
Flour
Replace with
gluten free
substitute
Butter
Replace with
olive oil
Dietary
preference
3 Cheeses
Replace with
non-dairy
cheese
Replace with
non-dairy
cheese
Milk & Cream
Replace with
non-dairy
substitute
Replace with
non-dairy
substitute
Panko
Replace with
gluten free
substitute
Pasta
Replace with
gluten free
substitute
Truffles, Bay Leaf, Garlic

Can you suggest a wine pairing?

 

Mac and Cheese. When I think of Mac and Cheese, I think beer. I think, how bougie is this Macaroni? If the answer is very, I know I need to find a new craft brew to try. Truffle Mac and Cheese makes me feel pretty special. I would recommend a lighter style of beer that’s crisp and refreshing, Pilsners and Kolschs are great, if you love hops let’s try an IPA (maybe a nice time to enjoy a Pliny the Elder).

If beer is not your thing, with cheesy cheeses (I know that sounds silly), I love Chablis. Chardonnay from the northernmost region in Burgundy, Chablis is light, mineral driven, medium acid, with just a bit of parmesan rind or creme fraiche creaminess. This wine ends up cleansing and wipes your palate clean of the rich dairy, wiping the slate clean and preparing you for another delicious bite, while connecting the dots from the mild malolactic fermentation within the wine (which gives wine its butteriness or creaminess occasionally), and the dish itself.

Cheers!