See What Wolfgang Puck Is Cooking for the Oscars Governors Ball — and Get His Recipe!

02/25/2014 at 03:32 PM ET

Wolfgang Puck Oscars Mac 'n' Cheese
Courtesy Wolfgang Puck; Inset: FilmMagic

Even at star-studded parties, nothing’s more loved than a bowl of macaroni and cheese.

Of course, chef Wolfgang Puck‘s version of the popular comfort food — which will be served at the 2014 Governors Ball — is a little fancier than your regular boxed mac ‘n’ cheese. He tops the creamy noodles with shaved black truffles, but says when it comes to making the dish at home, anything goes.

“You can add chicken, mushrooms, whatever you like to it and jazz it up,” he tells PEOPLE. “If you’re going to have macaroni and cheese at the Oscars, make it special and add something.”

By the numbers, Puck and his team will use 300 quarts of milk, 10 pounds of edible gold dust, 5,000 cage-free eggs, 250 pounds of organic sugar and 2,400 bottles of Sterling Vineyards wine on Oscar night … and that’s just a small percentage of the total grocery haul.

But, by now, Puck is a old pro at this: Along with creating menus some of Hollywood’s biggest events, including the SAG Awards and Gala dinner, this will be his 20th year catering the Governors Ball.

Find Puck’s mac ‘n’ cheese recipe at the end of this story — but first, check out the rest of the food he’ll be dishing out at the official Oscars after-party.

“It wouldn’t be @TheAcademy #GovernorsBall without our smoked salmon #Oscars. #WPCatering,” the chef captioned the above shot.

“#Vegan taro root tacos, lobster shrimp dumplings, and vegan white bean quinoa cakes for the #Oscars#GovernorsBall. #WPCatering”

“Sushi! There will be a sushi and shellfish station at@TheAcademy #Oscars #GovernorsBall. #WPCatering”

“Bolognese stuffed arancini and vegetable spring rolls on the #WPCatering #Oscars #GovernorsBall menu, two of the tray passed hors d’oeuvres.”

“Three perennial #Oscars favorites! Chicken pot pie, baked macaroni & cheese, and mini burgers with aged cheddar and remoulade. #WPCatering @TheAcademy

“Wild salmon, ginger and almonds. We use sustainable seafood wherever possible for the #Oscars.#WPCatering”

“A trio of #WPCatering salads for the #OscarsGovernors Ball. Chinois chicken salad; butternut squash, farro, wild rice (#vegan); chopped vegetable.”

“The #WPCatering pastry team had fun with these. Chocolate dipped strawberry cheesecake pops.#Oscars @TheAcademy #GovernorsBall”

“#Vegan desserts for the #Oscars! Chocolate Cupcake, Almond Cream (which is gluten-free, too) and Carrot Cake, Raisins, Cinnamon Gel. #WPCatering”

“A dessert from yesterday’s @theacademy #Oscars#GovernorsBall preview – and this year’s menu! Caramel garden, coffee soil, chocolate malted tree, fleur de sel. #WPCatering”

“Citrus panna cotta, funky chunky chocolate pop corn from @theacademy #Oscars #GovernorsBall menu preview yesterday. #WPCatering”

The showstopper of the night, however, will be this elaborate Marjolaine cake (a pastry popular in France), shown cut in the second photo to reveal layers of hazelnut sponge cake, coffee cream and chocolate ganache.

Wolfgang Puck Oscars Mac 'n' Cheese
Courtesy Wolfgang Puck; Inset: FilmMagic

Wolfgang Puck Oscars Mac 'n' Cheese
Courtesy Wolfgang Puck; Inset: FilmMagic

Puck and his team pose with the food:

Wolfgang Puck Oscars Mac 'n' Cheese
Courtesy Wolfgang Puck; Inset: FilmMagic

Now onto the fun part — make your own mac ‘n’ cheese!

Wolfgang Puck Oscars Mac 'n' Cheese
Courtesy Wolfgang Puck; Inset: FilmMagic

Baked Macaroni and Cheese with Black Truffles
Serves 4

8 oz. elbow macaroni
3 tbsp. butter
3 tbsp. flour
3½ cups milk
3 tbsp. finely chopped black truffles

½ medium white onion
1 bay leaf

10 oz. sharp aged white cheddar, grated
3 oz. Gruyere cheese, grated
1 oz. Parmesan cheese, grated

1 tsp. kosher salt
1 tsp. black pepper
Pinch cayenne

3 tbsp. butter
1 cup brioche bread crumbs
2 tbsp. chopped parsley
Sliced fresh black truffles for garnish (optional)

1. Preheat oven to 350 degrees.

2. In large pot of boiling salted water, cook the macaroni to al dente, about 7 minutes. Strain and place on a lightly oiled sheet pan.

3. While the macaroni is cooking, in a separate pot over low heat, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes, stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.

4. Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and cayenne and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.

5. Melt the butter in a sauté pan and toss breadcrumbs and parsley to coat. Top the macaroni with breadcrumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.

—Dahvi Shira and Michael Fleeman

Share this story:

Your reaction:

The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


Stay Connected


Advertise With Us

Learn More

Skip to content


The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

Posted on

On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

Add A Comment reserves the right to remove comments at their discretion.

Showing 13 comments

sandy on

this food looks so so good!!!!!!!!!! Oh my gosh, the sushi!!!

Edie on

Looks delicious but I wonder how many “stars” even eat this or does it go to waste? Hopefully, they bring the leftovers to a shelter.

truth on

Very good point, Edie!!

Norm on

I Love Wolfgang’s originals in the Meat Menu’s with relative Culinary Science involved. Besides the Smoked Salmon/Caviar arrangement(too much Salmon overwhelms the appreciation of a good Caviar), the Chicken pot -pie looks very appetizing,as well as, the Arancini and Veggie spring rolls, and the sumptuous Cake. Aside from these aforementioned, you can have the rest. Very colorful, but too Las Vegas looks and probably tasteless!

helen wakefield on

The leftovers go straight to a homeless shelter. They have dinner, plus they are shown a recently released movie.





Vikki on

I think it looks disgusting. What happen to the good ole meat and potatoes or sauce and macs

Blagica on

Looks good but not that stars would eat anyway. What a waste .

Jaynes on

Have never understood what the big deal is about macaroni and cheese. Thank god my mom was an amazing cook and never made crap like that! So obviously I never made it for my kids either. We love all kinds of pastas, but macaroni and cheese is a gag me food. I’ve tasted it several times over the years at friend’s or events and I always spit it out, what a nasty dish. Sorry for kids that are served it all the time by their lazy can’t cook parents!

Donna Jacobs on

None of this food was familiar to me except the mac & cheese & the chicken pot pie.

Linda W on

I love making Mac and Cheese. I go to a lot Pot Lucks and our organization feeds our neighborhood when we have certain meetings., I make up a white sauce with butter, flour , milk, then add whatever flavor cheese I’m using. My fav is Gruyere,Parm,Ched Cheeses and I always add a pinch of Cayenne pepper and salt . My dish is empty every time. You have to season food to make it good or it’s bland. Truffles are expensive mushrooms found behind cow pies in certain regions. If it’s got a big price tag on it ,some people love it.

Richardsmith on