Truffle Mac and Cheese

Holdredge Wines

51 Front Street
Healdsburg, CA 95448

This truffle Mac and Cheese is a classic and fun pairing for the Holdredge Pinot Noirs. The dish plays well with both the Sonoma Coast and its earthiness, as well as with the fruit and spice of the Russian River.

  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • Salt and freshly ground pepper, to taste
  • 1/2 teaspoon Coleman’s dry mustard
  • 1/2 pound fontina cheese, cut into small pieces
  • 1 ounce Romano cheese, grated
  • 8 ounces elbow macaroni
  • 1 large fresh black or white truffle, shaved, or 1/2 teaspoon truffle oil
Preheat the oven to 375°F.

In a large saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring frequently, for 6 to 8 minutes. Let cool.

In another saucepan over medium-high heat, simmer the wine until reduced by half. Add the milk and cream and bring to a simmer. 

Add one-third of the milk mixture to the cooled butter-flour mixture and whisk until smooth, then whisk in the remaining liquid. Return the pan to the heat and bring to a simmer, stirring until the mixture thickens. Season with salt and pepper, and add the dry mustard and both cheeses. Taste and adjust the seasoning with salt. Add the macaroni and stir to coat with the sauce. 

Transfer the macaroni mixture to a baking dish. If needed, add a little more milk and cheese to ensure the mixture is very creamy and moist. Bake until crispy on top and still creamy in the middle.

Top with freshly shaved truffle. How much, you ask? Until your wrist is hurting!