It should be impossible to elevate a four-cheese mac and cheese: crunchy breadcrumbs over tender-cooked noodles in a creamy cheese already sounds like the perfect remedy for a cold day. Truffle Mac and Cheese manages the impossible and thus tastes impossibly good! The combination of Gouda, cheddar, Swiss, and parmesan cheese lend every bite a delectable note of smokiness, sharpness, richness, and nuttiness. Combined with the garlicky, aromatic flavor of truffles, these cheeses taste even more rich and satisfying. Truffle Mac and Cheese combines high-class flavor with home-cooked simplicity to create a side dish you'll want front and center on your table.
Ingredients• 1 (16-ounce) package cavatappi pasta • 6 tablespoons butter • 1/2 cup flour • 5 1/2 cups milk, divided • 2 1/2 cups smoked Gouda cheese, shredded • 2 cups sharp cheddar cheese, shredded • 1 1/2 cups Swiss cheese, shredded • 1 1/2 cups parmesan cheese, grated and divided • 1/2 cup dry bread crumbs • 1 tablespoon truffle oil
Preheat the oven to 350 degrees F.
Butter a 9x13-inch baking dish.
Bring a large pot of salted water to a boil.
Cook the cavatappi until just al dente in the boiling water, about 8 minutes. Drain the pasta.
Melt the butter in a large pot over medium-low heat on the stovetop.
Whisk the flour into the butter until it forms a thick, paste-like consistency and the raw flour smell disappears, for about 30 seconds-1 minute.
Slowly whisk in 2 cups of the milk until a smooth mixture with no lumps forms.
Stir in the remaining milk.
Increase the heat to medium-high and cook while whisking constantly until the mixture has thickened and is almost boiling, for about 5-10 minutes.
Stir the Gouda, cheddar, and Swiss cheeses, as well as 1 cup of the parmesan cheese, into the milk, mixing until a smooth, cohesive cheese sauce is formed.
Fold the cooked pasta into the cheese sauce.
Pour the mac and cheese into the prepared baking dish.
In a small bowl stir the remaining parmesan cheese and the bread crumbs together.
Top the mac and cheese with the breadcrumb mixture.
Drizzle the truffle oil on top of the mac and cheese.
Bake the mac and cheese until golden and bubbling, about 30 minutes.
Cool for 10 minutes and then serve.