The S&W Four-Cheese Truffled Macaroni and Cheese
Chapter 3: Steakhouse Sides
Steakhouse macaroni demands a volume of heavy cream and Gruyère that ruins you for weeknight macaroni from a blue box. Leave your caloric anxieties at the door; this high-cholesterol masterpiece refuses to cut corners, demanding the mechanical precision of a blender to force an unbreakable, velvety emulsion. Serve this bubbling, truffled, four-cheese beast from a 500-degree oven in a blistered cast-iron skillet alongside your perfectly rested, dry-aged Porterhouse.
Before you start
Preheat the oven to 350°F.
Ensure your oven rack is set to the middle position before preparing the gratin topping.
Ingredients
- dried elbow macaroni1/3 lb
- unsalted butter3 tbsp
- shallots1/2 cup
- garlic2 tbsp
- dry white wine1 cup
- heavy cream1 cup
- half & half1 cup
- roasted chicken bouillon1 tsp
- black pepper1/2 tsp
- kosher saltto taste
- all-purpose flour2 tbsp
- Parmesan cheese1/4 cup
- Provolone cheese1/4 cup
- Monterey Jack cheese1/4 cup
- sharp white Cheddar cheese1/3 cup
- white or black truffle oil2 tbsp
- Panko breadcrumbs1/4 cup
- unsalted butter2 tbsp
- white or black truffle oil2 tbsp
Method
- 01
Boil the elbow macaroni in heavily salted water until one to two minutes shy of al dente.
Drain immediately, rinse briefly with cold water to halt the cooking process, and set aside. The pasta must retain a firm bite, as it will absorb additional moisture in the oven.
- 02
Sweat the shallots and garlic in two tablespoons of butter over medium-low heat until entirely translucent.
Do not allow them to brown; we are building sweet, aromatic depth. Pour in the white wine, increase the heat to medium-high, and boil until the volume is reduced by exactly half to concentrate the acidity needed to balance the impending dairy fat.
- 03
Whisk the heavy cream, half & half, chicken bouillon, and black pepper into the reduced wine.
Lower the heat to medium and bring the mixture to a very gentle simmer, ensuring it does not boil vigorously.
- 04
Build an independent roux in a separate saucepan and whisk it into the simmering cream.
Melt one tablespoon of butter over medium heat, immediately whisk in the flour, and cook for about two minutes until light blonde and nutty. Whisk this hot roux directly into the cream mixture and simmer gently for exactly ten minutes, stirring occasionally, until the sauce thickens into a glossy base.
- 05
Stir the grated cheeses and truffle oil into the hot sauce, then blend to force a flawless emulsion.
Remove the pan from the heat and stir in the Parmesan, Provolone, Monterey Jack, Cheddar, and two tablespoons of truffle oil. Carefully transfer the mixture to a standing blender, vent the lid with a folded kitchen towel, and blend on medium-high for 15 to 20 seconds. This mechanical shearing forces the dairy fats and water molecules into an impossibly smooth, unbreakable velvet.
- 06
Fold the cooked macaroni into the emulsified cheese sauce and allow it to rest.
Taste the sauce and adjust with kosher salt if necessary before folding in the pasta. Let the mixture cool slightly in the pan for five to ten minutes, allowing the macaroni to absorb the sauce and thicken the entire matrix.
- 07
Toss the Panko breadcrumbs with melted butter and the remaining truffle oil to create the topping.
Combine the breadcrumbs, two tablespoons of melted butter, two tablespoons of truffle oil, and a pinch of salt and pepper in a small bowl until uniformly moistened and deeply earthy.
- 08
Divide the macaroni into individual cast-iron skillets, cover with the Panko topping, and bake at 350°F.
The cast iron will retain the heat, keeping the cheese bubbling long after it reaches the dining table. Bake for 20 to 25 minutes until the edges are violently bubbling and the crust is a shatteringly crisp golden brown. Rest for exactly three to five minutes before serving piping hot.
Notes
Grate the cheese fresh from the block.
Pre-shredded supermarket cheeses are coated in cellulose and potato starch to prevent caking. These additives will completely destroy the texture of the sauce, resulting in a gritty, broken emulsion.
Exercise caution when blending hot liquids.
Hot liquids expand violently when blended. Never fill the blender more than halfway, always remove the center insert of the lid to vent the steam, and hold a folded kitchen towel tightly over the hole to prevent a blowout.