Macaroni Crème Gratin aux Truffes: Auguste Escoffier’s Truffled Mac and Cheese

After going down the truffled turkey rabbit hole, I realized I certainly can’t afford to make it – and I don’t suppose any of you want to crowdfund that experiment – but it did pique my interest. I went searching for how else Auguste Escoffier uses truffles in Le Guide Culinaire (I have an English translation). Turns out, there is no shortage of truffled dishes in the book. Everything from the turkey, to creams, to omelets, to soups, and much more. The recipe that caught my eye was number 4290 “Macaroni Crème Gratin aux Truffes,” or, in layman terms, truffled mac and cheese. The recipe didn’t look too outrageous, “just” 20 slices of truffles for 500g of macaroni, so I resolved to make it.