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Four-Cheese Truffled Macaroni and Cheese
Four-Cheese Truffled Macaroni and Cheese
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulgent truffle mac and cheese with four cheeses - Gouda, Cheddar, Swiss, Parmesan, and umami truffle oil.
Ingredients:
  • 1 (16 ounce) package cavatappi (corkscrew macaroni)
  • 6 tablespoons butter
  • 0.5 cup flour
  • 5.5 cups milk, divided
  • 2.5 cups shredded smoked Gouda cheese
  • 2 cups shredded sharp Cheddar cheese
  • 1.5 cups shredded Swiss cheese
  • 1.5 cups grated Parmesan cheese, divided
  • 0.5 cup dry bread crumbs
  • 1 tablespoon truffle oil
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking dish.
  • 1. Boil a large pot of lightly salted water. Add cavatappi and cook until al dente, about 8 minutes. Drain.
  • As the pasta cooks, melt butter in a large pot over medium-low heat. Whisk in flour until a thick, paste-like consistency forms, around 30 seconds. Gradually pour in 2 cups of milk while whisking until smooth. Add the rest of the milk, raise the heat to medium-high, and cook while whisking constantly until thick and nearly boiling, for 5 to 10 minutes.
  • Combine the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheeses and stir until melted and sauce is smooth. Gently mix in the cooked cavatappi until fully coated before pouring the mixture into the baking dish.
  • Combine the remaining 1/2 cup of Parmesan cheese and bread crumbs in a small bowl. Sprinkle the mixture over the cavatappi, then drizzle with truffle oil.
  • Bake in the preheated oven for about 30 minutes until the sauce is bubbling and the topping is golden. Allow it to cool for 10 minutes before serving.

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