This is one of my favorite things to make once the weather gets a chill in the air, great for cheese lovers (like myself). Works great for leftovers or dinner parties. Also, truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year (a YEAR), and can be used with so many things, like this recipe!
Ingredients:
- 1 lb cavatappi (or whatever kind of pasta you like for your mac & cheese)
- 6 tbs butter
- 1/2 cup flour
- 5 1/2 cups milk, divided
- 2 1/2 cups shredded smoked gouda
- 2 cups shredded sharp cheddar
- 1 1/2 cups shredded swiss
- 1 cup shredded parmesan
- 1/2 cup shredded parmesan (for topping)
- 1/2 cup bread crumbs (for topping)
- 3 tsp truffle oil
- truffle salt
Preheat the oven to 350˚.
Bring a pot of salted water to a boil and add the cavatappi, cook for about 8 minutes so they’re still slightly firm. Drain, and set aside.
In a large pot melt the butter over medium low heat. Slowly whisk in the flour to create a roux, then whisk in 2 cups of the milk until the mixture is smooth. Whisk in the remaining 3 1/2 cups of milk, turn the heat up to medium high, and bring to near boiling until thickened. Add the gouda, cheddar, swiss, and 1 cup of the parmesan. Stir until everything has mixed together, then fold the pasta into the mixture. Pour this into a buttered 9 x 13 baking dish.
In a small bowl, stir together the 1/2 cup of parmesan and bread crumbs. Sprinkle on top of the macaroni, then drizzle the top with the 3 tsp of truffle oil
Bake in the oven for 30 minutes, take out and let cool 10 minutes before serving. Top with a pinch of truffle salt. Cause, truffles.
Hilary's Kitchen 