1 1/3 cups macaroni
1/2 cup dry white wine
1 tablespoon truffle oil
1 1/4 cups chicken or vegetable stock, warmed
1/2 cup parmesan cheese, finely grated
1 tablespoon flour
1/2 block cream cheese
freshly ground pepper
Cook the macaroni according to the package. Meanwhile, in a small saucepan, reduce the wine over high heat until
thick, syrupy and reduced in volume to about 2 tablespoons. Drain the pasta, place in a bowl and toss with truffle oil.
Add the chicken stock to the reduced wine and adjust the heat to medium. Mix together the parmesan and flour so
that the flour coats the parmesan. Add to the wine-stock mixture and stir until the cheese has been melted and mixture
thickens slightly. Add the pasta and cream cheese and stir until the cream cheese is completely melted. Season to taste
with freshly ground pepper and enjoy immediately.