Four-Cheese Truffled Macaroni and Cheese

This is one of my favorite things to make once the weather gets a chill in the air. It's great for cheese-lovers (like myself) and works great as leftovers or at dinner parties! Truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year, and can be used with so many things, like this recipe. Top with a pinch of truffle salt!

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 565 Calories

Ingredients

• 6 tablespoons butter
• ½ cup dry bread crumbs
• 2 cups shredded sharp Cheddar cheese
• 1 ½ cups shredded Swiss cheese
• ½ cup flour
• 1 (16 ounce) package cavatappi (corkscrew macaroni)
• 5 ½ cups milk, divided
• 2 ½ cups shredded smoked Gouda cheese
• 1 ½ cups grated Parmesan cheese, divided
• 1 tablespoon truffle oil

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Step 2

Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.

Step 3

Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.

Step 4

Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.

Step 5

Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.

Step 6

Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.