


- Preheat the oven to 350°F and thoroughly butter a 3 quart casserole dish.
- Pour 2 tbsp of melted butter onto the breadcrumbs and mix. Set aside.
- Make the cheese sauce while the pasta cooks.
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In a saucepan over medium heat, melt 6 tbsp of butter then sprinkle the flour in while whisking vigorously for about a minute.
- Slowly pour in the milk about a cup at a time, continuing to whisk to allow the sauce to thicken.
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Remove the pan from the heat and stir in cheese and salt. At this time you can taste it and determine if you’d like to add truffle cream.
- Pour everything into the buttered casserole dish. Distribute the buttered bread crumbs evenly on the top, add a few turns of fresh ground black pepper.
- Place the dish on a baking sheet and put in the oven - the cheesy goodness will most likely bubble over the sides.
- Bake for about 30 minutes or until the top is browned.

Previously on In the Kitchen with Jackie:
Trick or Treat Cheeseboard Autumn Delicata Squash Salad Cacio e Pepe