Main Dish

Truffled White Cheddar Macaroni and Cheese

Comstock Wines

1290 Dry Creek Road
Healdsburg, CA 95448

  • RECIPE YEAR: 2016
  • RECIPE BY: Tim Vallery
  • YIELD: Serves 6
  • PAIRS WELL WITH: Zinfandel Dry Creek

The earthiness of the truffle oil and the richness of the cheese make a perfect pairing for the spicy dark fruit notes in our Dry Creek Zinfandel.

  • 1/2 cup unsalted butter
  • 1/2 cup diced yellow onions (small dice)
  • 3 garlic cloves, minced
  • 2 ounces all-purpose flour
  • 2 cups heavy cream
  • 2 cups milk
  • 3/4 pound white cheddar cheese, grated
  • 1 tablespoon white truffle oil
  • 3/4 teaspoon kosher salt, plus more, to taste
  • 1 pound elbow macaroni


In a 2-quart saucepan over medium-low heat, melt the butter. Add the onions and garlic and cook, stirring occasionally, until softened, about 10 minutes. Whisk in the flour. Switch to a wooden spoon and cook, stirring constantly, for 7 minutes.

Switch to the whisk again. Slowly whisk the cream and milk into the flour mixture, whisking well to combine. Switch to the wooden spoon again. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Reduce the heat and simmer the sauce, stirring occasionally, for 20 minutes.

Strain the sauce through a fine-mesh sieve set over a large bowl. Whisk the cheese, truffle oil and salt into the sauce and set aside.

Meanwhile, in a large pot, bring salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain well.

Combine the hot pasta and the sauce and serve immediately.

Comstock Wines

1290 Dry Creek Road
Healdsburg, CA 95448