This dish is based on the macaroni and cheese tart served at Chef Burke's celebrated restaurant on Central Park South in New York City. It is infused with rich mushroom flavor, along with the luxurious notes of truffle butter, truffle oil, and shavings of the earthy diamonds themselves. But it is still Mac and Cheese—an extraordinary blend of haute cuisine and country cooking.
1 pound ditalini
Butter for the tartlet pans
1 pound mixed wild mushrooms, cleaned, stems removed and reserved
2 cups chicken stock or canned low-sodium broth
¼ cup chopped dried porcini mushrooms
1 tablespoon clarified butter (see Note)
2 shallots, minced
1 teaspoon minced garlic
2 cups (½ pound) mascarpone cheese
½ cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons truffle butter (see Sources)
1 tablespoon truffle oil (see Sources)
Kosher salt
Freshly ground white pepper
½ pound raclette cheese, in 1 piece
¼ cup fresh truffle shavings
Bring a large pot of salted water to a boil over high heat and cook the ditalini until al dente, about 11 minutes. Drain and cool.
Preheat the broiler. Generously butter six to eight individual tartlet pans and set aside.
Coarsely chop the mushroom caps and set aside.
Place the chicken stock in a medium saucepan over medium-high heat and add the dried porcini and the mushroom stems. Bring to a simmer; lower the heat and simmer until the stock is nicely infused with mushroom flavor, about 15 minutes. Remove from the heat and drain the liquid through a fine sieve lined with cheesecloth (or a double thickness of paper towels) into a clean bowl, discarding the solids. Set aside.
Heat the clarified butter in a large saucepan over medium heat. Add the shallots, garlic, and chopped mushroom caps and sauté until softened, 8 to 10 minutes.
Add the reserved mushroom stock, raise the heat to high, and bring to a boil. Immediately add the ditalini and stir to combine. Lower the heat to medium and stir in the mascarpone cheese, Parmigiano-Reggiano, truffle butter, and truffle oil. Stir to incorporate and season to taste with salt and white pepper. Pour an equal portion of the ditalini mixture into each prepared tartlet pan.
Using a cheese shaver (or a vegetable peeler, or the large slicing ridge on a box grater), shave a generous helping of raclette cheese over the top of each tartlet. Immediately place under the broiler until the cheese is melting, lightly browned, and bubbly, 3 to 4 minutes. Remove from the heat and sprinkle truffle shavings over the top of each tartlet. Serve very hot.
NOTE: To clarify butter: Melt the butter in a small pot over medium-low heat. Pour off the clear liquid (the clarified butter) and discard the solids that remain.