How to make Wolfgang Puck's baked macaroni and cheese with black truffles at home

Celebrated chef Wolfgang Puck is famous for feeding the stars at the annual Oscars’ Governors Ball and dishing up crowd-pleasers like his smoked salmon pizza, chicken pot pie, truffle mac and cheese and more.

Now, for the first time, Puck’s iconic party food can be enjoyed from the comfort of your own home. An array of gourmet kits are available to ship nationwide on Goldbelly to make you feel like a VIP for a special dinner at home. Kits for two or four start at $119 and options include his Truffle Chicken Pot Pie Kit, which combines a rich, truffle-infused velouté mixed with slow-roasted Jidori chicken and farm-fresh vegetables, all beneath a flaky layer of puff pastry, and his iconic Truffle Mac and Cheese.

In celebration, Puck shared his recipe for truffle mac and cheese with "GMA" below to recreate the dish yourself. This recipe is part of Puck's menu for the Governor's Ball, the lavish celebration that immediately follows the Academy Awards, and is the ultimate elegant comfort food.

Get the recipe below!

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
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
Sliced fresh black truffles for garnish (optional)

Serves 4

Directions:
Preheat oven to 350 degrees F.

In a large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.

While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes, stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.

Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.

Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.