SMITH AND WOLLENSKY-TRUFFLED MACARONI AND CHEESE
Yields 12 – 8oz. portions

"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."

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)

Sweat garlic and shallots in 1/2 cup butter until translucent. Add white wine and reduce by half. Add in heavy cream, black pepper, chicken bouillon, and half & half. Bring to simmer.

In a small saucepan, create a roux by melting the remaining 1/4 cup of the butter then mixing in flour. Whisk continually until light blond. Add roux to simmering mixture to thicken. Simmer an additional 10 minutes.

Add in all cheeses, truffles, truffle oil. When all cheeses are melted, blend mixture in covered blender, then return to saucepan and bring back to a simmer. Add in pasta, adjust seasonings with salt and pepper, and allow to cool.

For the topping, combine all ingredients and mix well. The resulting bread crumb mixture should have a moist appearance and texture.

Place macaroni and cheese into casserole 8-ounce dishes and evenly spread the topping over each dish and bake at 350 degrees for 25 minutes or until the topping is golden brown. Serve immediately.