Serves: 6


  • 1 tablespoon olive oil
  • ½ cup shallots, minced
  • 1 head garlic, roasted
  • 3 cups heavy cream
  • 2 teaspoon fresh oregano, finely chopped, separated
  • 2 teaspoons fresh thyme, stems removed, finely chopped, separated
  • ⅓ cup Sherry wine
  • 2 tablespoons Tartufata
  • 1¼ cup grated parmesan, separated
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons white truffle oil
  • 2 large egg yolks
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lb penne pasta
  • 1½ cup Fontina cheese, grated
  • 1 cup Raclette cheese, grated
  • ¼ cup panko breadcrumbs


  1. Preheat oven to 350 degrees.
  2. In a large dutch oven, heat oil over medium heat. Add shallots, stirring occasionally for 3 - 5 minutes. Stir in 1 teaspoon chopped oregano and 2 teaspoons chopped thyme. Stir in roasted garlic, cooking another 2 minutes. Carefully add the Sherry wine to deglaze the pan, scraping up and brown bits off the bottom. Stir in the Tartufata. Slowly stir in the cream, cayenne, 1 cup parmesan and truffle oil. Continue to cook until cream is reduced, about 15 - 20 minutes.
  3. Meanwhile, bring a large pot of generously salted water to a boil over high heat. Once boiling, add paste, cooking until al dente. Drain, set aside.
  4. Place both egg yolks in a small mixing bowl. Whisk in 1 - 2 teaspoons of the hot cream mixture to temper the eggs. Once eggs are beaten well and brought up to temperature, whisk them into the cream mixture.
  5. Remove cream mixture from heat. In a large mixing bowl, add warm, cooked pasta and cheeses, stirring to allow cheese to melt and coat the pasta. Add the cream mixture, stirring to coat.
  6. In a small mixing bowl, add the breadcrumbs, remaining parmesan, oregano and thyme.
  7. Divide the mac and cheese evenly between six 8oz. ramekins, top with breadcrumb mixture.
  8. Place ramekins on a baking sheet, and bake in oven until cooked through and breadcrumbs are golden brown, about 25 - 30 minutes.
  9. Let cool slightly. Serve warm.