California Truffled Macaroni and Cheese

“From Tim Goodell, chef-owner of Aubergine (New Port Beach), Troquet (Coasta Mesa), and Red Pearl Kitchen (Huntington Beach).”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350°; lightly butter a 13x9 inch baking dish and place on a foil-lined sheet pan.
  2. Bring a large pot of water to boiling over high heat; cook pasta until al dente—8 to 10 minutes; drain.
  3. In a saucepan over med-high heat, heat the milk until almost scalding.
  4. In another saucepan over med-low heat, melt 4 tablespoons butter; add to it the flour; cook/stir until smooth and straw-colored, about 3 minutes.
  5. Increase heat to medium; whisk the hot milk into the flour mixture and continue whisking until smooth.
  6. Slowly bring to a boil, stirring occasionally to make sure the milk at the bottom doesn’t burn; then remove from heat.
  7. Add in the garlic, sharp Cheddar, Montgomery Cheddar, and Gorgonzola cheese; mix carefully.
  8. Add in the Tabasco and truffle oil; season with salt and pepper.
  9. Stir in the cooked macaroni.
  10. Transfer mixture to prepared baking dish.
  11. Combine the Parmigiano-Reggiano and panko; sprinkle over the macaroni mixture.
  12. Bake 15-20 minutes, until bubbling and browned.
  13. Garnish individual servings with chives.

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