Recipe Background
It should be impossible to elevate a four-cheese mac and cheese: crunchy breadcrumbs over tender-cooked noodles in a creamy cheese already sounds like the perfect remedy for a cold day. Truffle Mac and Cheese manages the impossible and thus tastes impossibly good! The combination of Gouda, cheddar, Swiss, and parmesan cheese lend every bite a delectable note of smokiness, sharpness, richness, and nuttiness. Combined with the garlicky, aromatic flavor of truffles, these cheeses taste even more rich and satisfying. Truffle Mac and Cheese combines high-class flavor with home-cooked simplicity to create a side dish you'll want front and center on your table.
It should be impossible to elevate a four-cheese mac and cheese: crunchy breadcrumbs over tender-cooked noodles in a creamy cheese already sounds like the perfect remedy for a cold day. Truffle Mac and Cheese manages the impossible and thus tastes impossibly good! The combination of Gouda, cheddar, Swiss, and parmesan cheese lend every bite a delectable note of smokiness, sharpness, richness, and nuttiness. Combined with the garlicky, aromatic flavor of truffles, these cheeses taste even more rich and satisfying. Truffle Mac and Cheese combines high-class flavor with home-cooked simplicity to create a side dish you'll want front and center on your table.
Ingredients
- 1 (16-ounce) package cavatappi pasta
- 6 tablespoons butter
- 1/2 cup flour
- 5 1/2 cups milk divided
- 2 1/2 cups smoked Gouda cheese shredded
- 2 cups sharp cheddar cheese shredded
- 1 1/2 cups Swiss cheese shredded
- 1 1/2 cups parmesan cheese grated and divided
- 1/2 cup dry bread crumbs
- 1 tablespoon truffle oil
Directions
- Preheat the oven to 350 degrees F.
- Butter a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil.
- Cook the cavatappi until just al dente in the boiling water, about 8 minutes. Drain the pasta.
- Melt the butter in a large pot over medium-low heat on the stovetop.
- Whisk the flour into the butter until it forms a thick, paste-like consistency and the raw flour smell disappears, for about 30 seconds-1 minute.
- Slowly whisk in 2 cups of the milk until a smooth mixture with no lumps forms.
- Stir in the remaining milk.
- Increase the heat to medium-high and cook while whisking constantly until the mixture has thickened and is almost boiling, for about 5-10 minutes.
- Stir the Gouda, cheddar, and Swiss cheeses, as well as 1 cup of the parmesan cheese, into the milk, mixing until a smooth, cohesive cheese sauce is formed.
- Fold the cooked pasta into the cheese sauce.
- Pour the mac and cheese into the prepared baking dish.
- In a small bowl stir the remaining parmesan cheese and the bread crumbs together.
- Top the mac and cheese with the breadcrumb mixture.
- Drizzle the truffle oil on top of the mac and cheese.
- Bake the mac and cheese until golden and bubbling, about 30 minutes.
- Cool for 10 minutes and then serve.
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