A diner in New York's West Village got a big surprise when he learned that his order of macaroni and cheese topped with truffles would run him $55.

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The New York Daily News reported Saturday that the unsuspecting patron got a side order of sticker shock when he recently ordered the venerable comfort food at Vanity Fair editor Graydon Carter's new tony restaurant, The Waverly.

The dish, prepared by Chef John DeLucie, used Vermont Cabot cheddar, imported Italian pasta and fresh, white Alba truffle from Italy's Piedmont region -- a delicacy sometimes referred to as "white diamonds" that can fetch more than $1,000 a pound.

The unidentified man apparently wasn't paying attention and didn't ask the price of the dish when ordering. When the bill arrived, according to the man's roommate, known only as "Max," the look on his face was "priceless."

Since the public rhubarb on the dish, The Waverly staff is now verbally informing customers of the price of the dish. Do diners pass? Chef DeLucie says they sold out of the item three times this past week.

"It tastes pretty good," he reassured the newspaper.