I have to apologize in advance to my faithful followers of my blog for being a bit of a recluse lately. Sadly, I have been super busy in all areas of my life and this past two weeks have not allotted much time for blogging. Consequently, I promise to be more on top of my blogging game. 🙂 I introduce a new favorite, Smith and Wollensky’s Truffled Macaroni & Cheese.
Clearly, this isn’t the healthier of recipes that I’ve shared but I’ve never let you down with taste! Smith and Wollensky, in my opinion, is one of the finest restaurants around. Luckily, I have had the honor of eating at their New York City location. In addition, I found the recipe directly on Smith and Wollensky’s website. Surprisingly, it’s nice to see a restaurant share such a coveted recipe, especially for this Smith and Wollensky Truffled Macaroni & Cheese and to be able to make it in the comfort of your own home!
If you do make this, however, make sure you’ve got a tremendous appetite built up. I served this in a small bowl for myself and was full half way through despite the fact that I was starving. Above all, I hope you enjoy this delectable comfort style food.
Smith and Wollensky Truffled Macaroni & Cheese
Ingredients
Macaroni & Cheese
2 Tbsp garlic, chopped
½ cup shallots, chopped
3 Tbsp butter, divided
1 cup white wine
1 cup heavy cream
½ tsp black pepper, ground
1 tsp chicken bouillon
1 cup half & half
2 Tbsp flour
¼ cup parmesan cheese, grated
¼ cup provolone cheese, grated
¼ cup Monterey jack cheese, grated
¹/³ cup cheddar cheese, grated
2 Tbsp truffle oil
¹/³ lb. elbow macaroni, cooked al dente
To taste salt
Prepare
1. First, sweat garlic and shallots in 2 Tbsp of butter until translucent.
2. Next, add white wine and reduce by half.
3. Then, add in heavy cream, black pepper, chicken bouillon and half & half.
4. Slowly, 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 as hot mixtures expand when blended!
11. After that, 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.
Topping
¼ cup Panko bread crumbs
2 Tbsp truffle oil
2 Tbsp butter, melted
To taste salt
To taste black pepper, ground
1. Combine all ingredients and mix well.
2. As a result, the bread crumb mixture should have a moist appearance and texture.
Prepare
1. Firstly, divide macaroni and cheese mixture evenly into three 8 oz. casserole dishes.
2. Next, divide topping between the three dishes, as well.
3. Bake at 350º for 25 minutes or until the topping is golden brown.
4. Finally, serve immediately. Most importantly, good luck sharing or having only one serving!
Yields 3 – 8 oz. portions
