RECIPE

Booty Food
by Jacqui Malouf with Liz Gumbinner

WHITE TRUFFLE MAC AND CHEESE
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Serves 8

Ingredients:
16 ounces (1 pound) elbow Macaroni
3 tablespoons butter, plus one tablespoon to butter casserole
4 tablespoons all-purpose flour
4 cups milk
Kosher salt
Freshly ground black pepper
4 ½ cups (about 1 pound) grated sharp Cheddar
¼ cup grated Parmesan
¾ ounce white truffle oil

1. Preheat the oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Let the pasta cook until just al dente. Drain the pasta and set aside.
3. 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.
4. Slowly stir in the 4 cups of Cheddar cheese, and half the Parmesan.
5. Add the drained macaroni, mix well, then pour the mixture into a large buttered casserole dish.
6. Bake the casserole for 25 minutes, then sprinkle the remaining Cheddar and Parmesan over the top and bake for 5 more minutes.
7. Remove from the oven, and let cool a bit. Drizzle with the white truffle oil and eat.