Position oven rack to rack position 3. Preheat Wolf electric oven in CONVECTION at 350°F.
In large stockpot on Wolf cooktop over high heat, bring 6 quarts salted water to a boil. Add pasta and boil according to package directions. Drain and rinse under cold water. Set aside.
Meanwhile in 6-qt stockpot or larger on Wolf cooktop over medium heat, place butter and 4 tablespoons truffle oil. When hot, add flour and cook for two minutes, stirring with a whisk. Add milk and chicken broth. Bring to a boil and reduce to a simmer, stirring often and scraping the bottom with a heat proof spatula. (Mixture should thicken after simmering 5 minutes.) Add cheese and stir until melted. Remove from heat. Add ham, pasta and chopped black truffles, if desired. Spread into greased 13x9-inch baking dish.
In a small mixing bowl, toss bread crumbs with remaining 2 tablespoons black truffle oil. Evenly coat the top of mixture with bread crumb mixture. Place in oven and bake 30 to 40 minutes or until the top is golden brown.
Makes 12 (1 cup) servings.
Wolf Convection Mode
In CONVECTION mode, dual convection fans, each with a heating element, in the back of the oven provide all of the heat and circulate it throughout the entire oven cavity. This uniform air movement makes multi-rack baking possible while still achieving evenly cooked and browned foods. CONVECTION mode is recommended for most baked goods, including cookies, cakes and breads. The temperature probe may be used in this mode.