Truffle mac and cheese is one of my favorite things to make when there's a chill in the air. It's great for cheese lovers, like myself, and works well at dinner parties. The leftovers are good too! Truffle oil is one of the best culinary purchases I've made. One little bottle has lasted me a year and can be used with so many things. Top this dish with a pinch of truffle salt if desired.
Ingredients
- cavatappi (corkscrew macaroni): 1 pack (16 ounce pack)
- butter: 6 Tbsp
- all-purpose flour: 0.5 cup
- ½ cups milk: 5 piece (divided)
- ½ cups shredded smoked Gouda cheese: 2 piece
- sharp Cheddar cheese: 2 cups (shredded)
- ½ cups shredded Swiss cheese: 1 piece
- ½ cups grated Parmesan cheese: 1 piece (divided)
- dry bread crumbs: 0.5 cup
- truffle oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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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.
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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.
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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.
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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.
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Bake in the preheated oven until sauce is bubbling and topping is golden, about 30 minutes. Cool for 10 minutes before serving.
