White Truffle Mac & Cheese
16 ounces (1 pound) elbow Macaroni
3 tablespoons butter, plus one tablespoon to butter
4 tablespoons all-purpose flour
4 cups milk
Freshly ground black pepper
4 ½ cups (about 1 pound) grated sharp Cheddar
¼ cup grated Parmesan
¾ ounce white truffle oil
Preheat the oven to 350 degrees.
Bring a large pot of salted water to a boil. Let
the pasta cook until just al dente. Drain the pasta
and set aside.
Melt the butter in a large pot and mix in the flour,
stirring for 1 minute. Add milk a little at a time,
stirring all the while, until the mixture just comes
to a boil, about 10 minutes. Season with salt and
pepper. Turn off the heat.
Slowly stir in the 4 cups of Cheddar cheese, and
half the Parmesan.
Add the drained macaroni, mix well, then pour the
mixture into a large buttered casserole dish.
Bake the casserole for 25 minutes, then sprinkle
the remaining Cheddar and Parmesan over the top and
bake for 5 more minutes.
Remove from the oven, and let cool a bit. Drizzle
with the white truffle oil and eat.
(Updated: 10/28/08 SN)