Description
This is one of my favorite things to make once the weather gets a chill in the air. It’s great for cheese-lovers (like myself) and works great as leftovers or at dinner parties! Truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year, and can be used with so many things, like this recipe. Top with a pinch of truffle salt!
Ingredients
- 1 (16 ounce) package cavatappi (corkscrew macaroni)
- 6 tablespoons butter
- ½ cup flour
- 5 ½ cups milk, divided
- 2 ½ cups shredded smoked Gouda cheese
- 2 cups shredded sharp Cheddar cheese
- 1 ½ cups shredded Swiss cheese
- 1 ½ cups grated Parmesan cheese, divided
- ½ cup dry bread crumbs
- 1 tablespoon truffle oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water
- stirring occasionally
- until cooked through but firm to the bite
- about 8 minutes. Drain.
- Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick
- paste-like consistency
- about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk
- increase heat to medium high
- and cook
- whisking constantly
- until mixture is thick and almost boiling
- 5 to 10 minutes.
- Stir Gouda cheese
- Cheddar cheese
- Swiss cheese
- and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
- Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
- Bake in the preheated oven until golden and bubbling
- about 30 minutes. Cool for 10 minutes before serving.
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12