1 pound (4 cups) macaroni elbows
2 tablespoons unsalted butter
6 tablespoons black truffle oil, divided
6 tablespoons flour
2 1/2 cups whole milk
2 cups chicken broth
1 pound sharp Cheddar cheese, grated
2 thick slices (about 1/3 pound) deli ham, diced
2 tablespoons chopped black truffles, optional
1 cup panko unseasoned Japanese bread crumbs
Position oven rack to rack position 3. Preheat Wolf electric oven in CONV at 350°F.
In large stockpot on Wolf cooktop over high heat, bring 6 quarts salted water to a boil. Add pasta and boil according to package directions. Drain and rinse under cold water. Set aside.
Meanwhile in 6-qt stockpot or larger on Wolf cooktop over medium heat, place butter and 4 tablespoons truffle oil. When hot, add flour and cook for two minutes, stirring with a whisk. Add milk and chicken broth. Bring to a boil and reduce to a simmer, stirring often and scraping the bottom with a heat proof spatula. (Mixture should thicken after simmering 5 minutes.) Add cheese and stir until melted. Remove from heat. Add ham, pasta and chopped black truffles, if desired. Spread into greased 13×9-inch baking dish.
In a small mixing bowl, toss bread crumbs with remaining 2 tablespoons black truffle oil. Evenly coat the top of mixture with bread crumb mixture. Place in oven and bake 30 to 40 minutes or until the top is golden brown.
Makes 12 servings.
We hope you enjoy this wonderfully delicious recipe from our friends and Sub-Zero Dallas.