Park Chalet's Chicken Truffle Macaroni and Cheese

recipe photo

San Francisco's Park Chalet Restaurant elevates the classic dish with truffle oil, chicken and five kinds of cheese. Serves 2.

Serves 2


  • 2 cups cooked macaroni
  • 1 cooked boneless chicken thigh per person
  • 2 tablespoons bread crumbs
  • 2 tablespoons crumbled Point Reyes blue cheese
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley


  • 1 teaspoon unsalted butter
  • 2 teaspoons all-purpose flour
  • 1 ½ cups chicken stock
  • ½ cup heavy cream
  • ¼ cup Swiss cheese
  • ¼ cup parmesan cheese
  • ¼ cup white cheddar cheese
  • ¼cup Point Reyes blue cheese
  • ¼ cup Asiago cheese
  • 2 tablespoons white truffle oil


  • In a saucepot over medium heat, melt the butter and whisk in the flour. Add the chicken stock and whisk until the chicken stock thickens. Add the heavy cream. Incorporate the five cheeses by whisking into the sauce one cheese at a time until all the cheeses have melted into the sauce. Drizzle the truffle oil and stir in the sauce the chives and parsley. Transfer the cooked macaroni and chicken into the sauce, ensuring the pasta is evenly coated with sauce. Take the macaroni and cheese and put into a glass baking dish. Sprinkle bread crumbs and blue cheese over the top of the pasta and bake at 350 degrees for ten minutes or until evenly browned on the top.