Cowboys Mac and Cheese

29 g
54 g
160 g
Total Fat
20 min
Prep Time
85 min
Cook Time


  • 2 tablespoons olive oil
  • 8 shallots, peeled and finely diced
  • 8 garlic cloves, minced
  • 1 ½ cups (12 ounces) white wine (Chardonnay)
  • 2 bay leaves, crumbled
  • Chicken base to taste
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • Dash of nutmeg
  • ½ cup unsalted butter, cubed
  • 4 cups heavy cream
  • 2 cups white cheddar (cut into one-inch cubes)
  • Kosher salt, to taste
  • Truffle oil, to taste
  • ¾ cup Japanese-style breadcrumbs (panko)
  • Dried parsley to taste
  • 2 cups elbow macaroni, cooked al dente

Nutrition Facts

per serving

Calories: 1,683
Protein: 29 g
Carbohydrate: 54 g
Fiber: 5 g
Total Fat: 160 g
Saturated Fat: 71 g
Cholesterol: 380 mg
Calcium: 75% DV
Sodium: 420 mg


  1. Heat oil in a medium-size saucepan on medium heat.
  2. Add shallots and cook until translucent.
  3. Add minced garlic and cook just until blended with shallots; be careful not to get too brown or burn.
  4. Add white wine and cook for 10 to 15 minutes until liquid in mixture is reduced by 25%.
  5. Once reduced, add cayenne pepper and spices (white pepper, nutmeg, bay leaves).
  6. Add cubed butter and melt. Add heavy cream. Stir continually and cook for 15 to 20 minutes.
  7. Preheat oven to 350° F.
  8. Strain reduction and cream mixture through a fine strainer/chinois. The shallots and bay leaf will remain in the strainer as you strain the mixture through.
  9. Return strained creamy reduction mixture to saucepan on medium heat.
  10. Gradually add melted cheese to creamy reduction and stir to blend.
  11. Add cubed solid-form cheese and continue to stir until melted and blended.
  12. Keep whisking until mixture becomes thickened. Taste to adjust seasoning, as desired.
  13. Toast breadcrumbs briefly on sheet pan in 350° F oven until lightly browned, stir slightly, then return to oven to get just a bit more toasted (about 3 minutes).
  14. Sprinkle parsley and drizzle truffle oil over breadcrumbs (you can also choose to leave the breadcrumbs plain, without truffle oil).
  15. Place breadcrumb mixture in mixing bowl and combine thoroughly. Set aside.
  16. Drain al dente pasta very well or it will water down the cheese sauce. It is very important to add the cheese sauce into the pasta and not vice versa. Place the pasta in a mixing bowl. Add the cheese sauce to the pasta and coat the pasta completely.
  17. Divide mac and cheese into two portions in small bowls or small serving dishes.
  18. Top mac and cheese with breadcrumbs and enjoy!