Four-Cheese Truffled Macaroni and Cheese
Description
This decadent truffle mac and cheese recipe features umami-flavored truffle oil and four types of cheese: Gouda, Cheddar, Swiss, and Parmesan.
Ingredients
•
1 (16 ounce) package cavatappi (corkscrew macaroni)
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6 tablespoons butter
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1/2 cup flour
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5 1/2 cups milk, divided
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2 1/2 cups shredded smoked Gouda cheese
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2 cups shredded sharp Cheddar cheese
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1 1/2 cups shredded Swiss cheese
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1 1/2 cups grated Parmesan cheese, divided
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1/2 cup dry bread crumbs
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1 tablespoon truffle oil
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3
While the pasta is cooking, melt butter in a large pot over medium-low heat. Whisk flour into melted butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk in 2 cups milk until smooth. Stir in remaining milk, increase the heat to medium-high, and cook, whisking constantly, until thick and almost boiling, 5 to 10 minutes.
4
Add Gouda, Cheddar, Swiss, and 1 cup Parmesan; stir until cheeses melt and sauce is smooth. Fold in cooked cavatappi until coated. Pour mixture into the prepared baking dish.
5
Stir remaining 1/2 cup Parmesan cheese and bread crumbs together in a small bowl; sprinkle over cavatappi mixture, then drizzle truffle oil over top.
6
Bake in the preheated oven until sauce is bubbling and topping is golden, about 30 minutes. Cool for 10 minutes before serving.