Smith and Wollensky's Truffle Mac n Cheese
nancy wright
ingredients
- 2 cups shallots, chopped
- 1/2 cup garlic chopped
- 1 qt. white wine
- 1 qt. heavy cream
- 3 1/2 cups half and half
- 2 tsp. black pepper
- 3 small cubes chicken bouillon
- 1 cup parmesan cheese, grated
- 1 cup jalapeno jack cheese, grated
- 1 1/2 cheddar cheese, grated
- 1 1/2 lbs. ditalini or other small pasta (cooked al dente)
- 1/4 cup flour
- 3/4 cup butter
- 1/2 cup truffles, chopped
- 1/2 cup truffle oil
- TOPPING:
- 1 cup Japanese bread crumbs (panko)
- 1/2 cup truffle oil
- 1/4 cup chopped truffles
- Salt & Pepper (to taste)
See full recipe
notes
This recipe takes some time to make, but so worth it. Although at Smith & Wollensky we always use black truffles in this recipe, if desired, a variety of different types of domestic and wild mushrooms can be substituted.
Source: Angie
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