Sometimes when you crave comfort food, only a massive bowl of creamy macaroni and cheese will do the trick. In a pinch, you can always rustle up the store-bought version, but why not treat yourself and make it from scratch?
Chef Michael Rusconi developed his love for the flavor and fragrance of white truffles while working at Mary Elaine’s at The Phoenician many years ago. When white truffles were delivered via the freight elevator into the kitchen, the scent infiltrated all corners of the restaurant. “The smell is so unique. You never forget that,” he says. “And nothing else tastes quite like it.”
To spread his love of white truffles, Rusconi whips up truffled macaroni and cheese to go along with beef tenderloin at Rusconi’s American Kitchen.