BAKED MACARONI AND CHEESE | Wolfgang Puck Catering

Ingredients

• 8 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 3-1/2 cups milk
• 1/2 medium white onion
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• pinch cayenne
• 3 tablespoons finely chopped black truffles
• 10 ounces sharp aged white cheddar, grated
• 3 ounces Gruyère cheese, grated
• 1 ounce Parmesan cheese, grated
• 2 drops black winter truffle oil
• 1 cup brioche bread crumbs
• 2 tablespoons chopped parsley