Truffle Macaroni and Cheese
Ingredients
- 1 lb elbow macaroni or other small pasta
- 4 C milk
- 6 Tbsp butter
- 5 Tbsp flour
- 1/2 scant tsp ground nutmeg
- 1 Tbsp kosher salt
- 1/2 tsp ground pepper
- 4 C shredded Gruyere cheese
- 1 1/2 C shredded sharp white cheddar cheese (divided)
- 1 1/2 C fresh white bread crumbs (pulse white bread slices in food processor until become medium to small crumbs)
- 2 Tbsp melted butter
- 1-2 tsp white truffle oil
Instructions
- Preheat oven to 375 degrees. Grease a 13x9 or 3-quart baking dish with butter.
- Cook pasta in salted boiling water according to package directions, leaving the pasta slightly al dente (slightly firm). Drain well and set aside, saving 1/2 C pasta water.
- Meanwhile melt butter in a large saucepan over medium heat. Add the flour and whisk in, for about 2 minutes until it starts to turn a pale tan color. Add the milk, 2 cups at a time and whisk in until smooth, cooking over medium low heat until mixture thickens and coats the back of a spoon, about 2-4 minutes. Stir in nutmeg, salt and pepper. Remove from heat and stir in the Gruyere cheese and 1 cup of the white cheddar cheese. Stir until cheese is melted. Stir in 1 tsp of truffle oil, and taste. Add more truffle oil bit by bit and re-taste, until you achieve the desired truffle flavor.
- Mix together the cheese sauce and pasta, adding a bit of pasta water if it seems too thick (may not be necessary). Pour into baking dish. Top with remaining 1/2 cup of shredded white cheddar.
- Mix together melted butter and fresh bread crumbs. Sprinkle bread crumbs on top of pasta. Bake for 30-35 minutes until the top is browning and sides are bubbling. Let rest 10 minutes before serving.
- Enjoy!