Cooking On HighCooking On High

Episode 8

Trainwreck Mac n Cheese

Chef Brian Vaccarella - Cooking on High

Brian Vaccarella

Truffle Trainwreck Sauce

  • 3oz butter
  • 3oz all purpose flour
  • 6 cups milk
  • 1⁄2 cup spanish onion
  • 3 bay leaves, finely diced
  • 1⁄2 tsp ground nutmeg
  • 1 tsp smoked paprika
  • 1⁄2 tsp kosher salt
  • 2 tsp truffle salt
  • 3 tsp grated black truffle
  • 1⁄2 tsp black pepper
  • 16oz white cheddar, shredded
  • 4oz Gouda, shredded
  • 2oz grated Reggiano Parmesan
  • 3oz Maytag bleu cheese
  • 2 tsp black truffle oil
  • 2 tsp cannabis oil


  • 2 lbs orecchiette pasta (or pasta of your choice)
  • 2 cups organic green peas
  • 2 tbsp panko bread crumbs
  • Reggiano Parmesan, grated


Truffle Trainwreck Sauce

  1. Heat a medium sized heavy-bottomed pot over medium low heat until warm. Add butter and diced onion and sauté until translucent, about 2-3 minutes.
  2. Next add flour and cook roux for 4-6 minutes, stirring occasionally and making sure not to brown. The roux (butter/flour mixture) will lighten slightly as it cooks.
  3. Next add milk, bay leaves, spices, and grated truffle.
  4. Cook over low heat stirring with a whisk frequently being sure to not let roux mixture burn on bottom or edges of pot for about 14- 15 minutes until slightly thickened.
  5. Now stir in grated cheese and continue to stir until all cheese is melted.
  6. Remove from heat and stir in truffle and cannabis oils.


  1. Cook pasta in boiling water as per the directions on the packaging and drain.
  2. Add pasta, peas, and warm sauce to mixing bowl and combine well.
  3. Next portion into individual oven safe baking dishes and top with panko/parmesan mixture.
  4. Bake in preheated 400F oven for 6-8 min or until bubbly and golden brown.