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Nb persons: 0
Yield: 3 – 8 oz
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Total time:
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Yields 3 – 8 oz. portions - A Smith & Wollensky Classic
	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
1. Sweat garlic and shallots in 2 Tbsp of butter until translucent. 2. Add white wine and reduce by half. 3. Add in heavy cream, black pepper, chicken bouillon and half & half. 4. 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—hot mixtures expand when blended! 11. 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. The resulting bread crumb mixture should have a moist appearance and texture. Preparation 1. Divide macaroni and cheese mixture evenly into three
8 oz.	casserole dishes.

2. Divide topping between the three dishes.
3. Bake at 350º for 25 minutes or until the topping is
golden brown.
4. Serve immediately.

Recipe uploaded with Shop'NCook for iPhone.