Mac & Cheese with Black Truffle

From Avery & her Mom Annamae Kiser.


  • 1 Tbsp. EVO
  • 1 small shallot, brunoise
  • 6 cloves of roasted garlic
  • 3 oz of black truffles, sliced with truffle shaver
  • One quart of heavy mfg. cream
  • One cup of cognac, reduced to demi sec
  • 1 Tbsp. sherry
  • 2 tsp. fresh oregano, finely chopped
  • 2 tsp. fresh thyme stems removed
  • 2 tsp. kosher salt
  • 1 tsp. white pepper
  • 8 oz. Fontina, finely grated
  • 6 oz Parmiggiano reggiano, finely grated
  • 2 tsp. chipotle Tabasco
  • 2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
  • 1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente
  • 8 oz unsalted butter
  • 3 oz sliced black truffles


  1. Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed. Set aside.
  2. Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of