Truffle Mac & Cheese
1 lb of Bartolini Fusilli Giganti, or another pasta with nooks and crannies, cooked 2 minutes less than the package directions
8 tbsp unsalted butter, divided
1/2 cup all-purpose flour
5 cups whole milk
5 cups grated cheese (roughy 22oz) – your own ratio of Pitchfork Cheddar and Reading Raclette
¾ cup breadcrumbs
2 tsp salt
1 tsp of White Truffle Cream, optional
Recipe ingredients currently available:
Boil water for the pasta in a large pot. Cook the pasta for 2 minutes less than the package instructions. Drain and rinse the pasta in cold water when it’s finished.
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.
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.
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.