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Main Dish

Aged white cheddar and truffle macaroni and cheese

Chad Minton
The Ritz-Carlton, Marina Del Rey

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1/2 liter heavy cream
3 cups white goat's cheddar, grated
8 oz. fresh macaroni pasta
Truffle oil, to taste
1 cup, brioche bread crumbs, toasted
1 oz. truffles, shaved


Simmer cream over a low flame. When sauce thickens, wisk in three-fourths cheese.

Blanch the pasta by boiling in salted water and then moving it to ice water to stop the cooking process. (The pasta will only be half-cooked.)

Add the pasta to the sauce and let simmer. Add the truffle oil.

Pour macaroni and cheese into a casserole dish.

Top with bread crumbs and the remaining cheese and bake in a 400 degree oven until golden brown. Garnish with sliced truffles (optional).

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