Byron Puck's Macaroni and Cheese Recipe
A few weeks ago, Wolfgang’s son Byron was on and promised to post his recipe for the creamy baked macaroni and cheese but I haven’t been able to find it anywhere. Has anyone seen it?
Google Wolfgang Puck macaroni and you will see the recipe.
Please share the recipe.
Sucks just like the knife block set I bought by Wolfgang Puck 4 or five yrs ago
Hi all, we’ve found that recipe for you and included it below!
Wolfgang Puck’s Macaroni and cheese
8 oz elbow macaroni or cavatappi
6 Tbsp unsalted butter, divided
3 Tbsp all-purpose flour
3½ cups milk
3 Tbsp finely chopped black truffle (optional)
½ medium white onion
1 bay leaf
10 oz sharp aged white Cheddar, shredded, divided
3 oz Gruyère cheese, shredded
1 oz Parmesan cheese, grated
1 tsp kosher salt
1 tsp freshly ground black pepper
2 drops black winter truffle oil (optional)
1 cup fresh brioche or challah bread crumbs
2 Tbsp finely chopped fresh Italian parsley
Thinly sliced fresh black truffles, for garnish (optional)
1. Preheat oven to 350°F.
2. Bring large pot of salted water to boil. Add pasta and cook 7 minutes or until al dente (tender but still chewy). Drain and set aside.
3. While pasta cooks, melt 3 tablespoons butter in separate pot over low heat. Whisk in flour and cook 4 minutes, stirring constantly. Stir in milk, chopped truffle (if using), onion and bay leaf. Increase heat slightly and simmer 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat and stir in ¾ of Cheddar along with other cheeses. Season with salt, black pepper, cayenne and truffle oil (if using). Fold in pasta. Pour into a lightly oiled 2-quart casserole. Top with remaining Cheddar.
4. Melt remaining 3 Tbsp butter in a sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of pasta. Bake 30 minutes. Remove from oven and let stand for about 5 minutes. Top with shaved truffle, if desired, before serving.
Posted in Kitchen & Food
08.21.18 8:03 PM