Vegas at Home: Matt King - from

Smith & Wollensky at the Grand Canal Shoppes calls itself “America’s Steakhouse,” and it sees enough customers over a year to more than justify that title. Its signature USDA Prime steaks, dry-aged and hand carved on site, are truly something to experience. And while the COVID-19 pandemic is temporarily bringing the Las Vegas Strip—and the country—to a halt, Matt King, vice president of Culinary Operations there, wants everyone to continue to feel connected to their favorite city. In the latest edition of Vegas at Home, he prepares a great version of America’s favorite comfort food—macaroni and cheese—joined by Kim Giguere-Lapine, chief marketing officer of the Smith & Wollensky Restaurant Group. Happy dining!

Truffled Macaroni & Cheese


2 tbsp garlic chopped

½ cup shallots, chopped

3 tbsp butter, divided

1 cup white wine

1 cup heavy cream

½ tsp black pepper, ground

1 tsp chicken bouillon

1 cup half & half

2 tbsp flour

¼ cup Parmesan cheese, grated

¼ cup provolone cheese, grated

¼ cup monterey jack cheese, grated

¹/³ cup cheddar cheese, grated

2 tbsp truffle oil

¹/³ lb. elbow macaroni, cooked al dente

To taste salt and pepper


Sweat garlic and shallots in 2 tbsp of butter until translucent.

Add white wine and reduce by half.

Add in heavy cream, black pepper, chicken bouillon and half & half.

Bring to simmer.

In a small saucepan, create a roux by melting the remaining tablespoon of butter then whisking in flour.

Whisk continually until light blonde.

Whisk roux into simmering mixture to thicken.

Simmer for 10 minutes.

Add all cheeses and truffle oil.

Blend mixture in blender covered with kitchen towel. Be careful—hot mixtures expand when blended!

Return to saucepan and bring to simmer.

Add in cooked pasta.

Taste and adjust seasoning with salt and pepper.

Allow to cool.


¼ cup Panko bread crumbs

2 Tbsp truffle oil

2 Tbsp butter, melted

To taste salt

To taste black pepper, ground

Combine all ingredients and mix well.

The resulting bread crumb mixture should have a moist appearance and texture.


Divide macaroni and cheese mixture evenly into three 8 oz. casserole dishes.

Divide topping between the three dishes.

Bake at 350º for 25 minutes or until the topping is golden brown.

Serve immediately.

Yields 3 – 8 oz. portions

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