White Truffle oil has a smooth and very intense flavor, a little goes a long way! Many of us grew up on mac and cheese, yet this is definitely not your mother’s mac!
1 pound elbow macaroni, cooked al dente
1 Tbs White Truffle Oil
4 Tbs Unsalted Butter
4 Tbs Flour
2 Cups Whole Milk
1/2 tsp Cayenne Pepper
3/4 Cup Fontina Cheese, grated
3/4 Cup Gruyere Cheese, grated
3/4 Cup Extra Sharp Cheddar Cheese, grated
1/4 Cup Parmesan Cheese, grated
1/2 Cup Bread Crumbs
Salt & Pepper to taste
Preheat oven to 350 degrees. Cook pasta al dente according to package directions. While pasta is cooking, heat butter over medium heat in a saucepan. Whisk in flour to create a roux for the white sauce base. Simmer flour and butter over low heat for 5-7 minutes, then add milk in a steady stream, stirring, and simmer for 10 additional minutes. Do not allow to boil. Add salt, pepper, cayenne, and all the cheese except the Parmesan. Stir until all cheese is melted.
Drain pasta and place in oiled baking dish. Pour cheese sauce over pasta and sprinkle top with bread crumbs and Parmesan. Bake for 15 minutes or until top is browned. Let rest for 10 minutes, then drizzle with white truffle oil.