four-cheese truffled macaroni and cheese

Ingredients

• Servings: 12
• 1 (16 ounce) package cavatappi (corkscrew macaroni)
• 6 tablespoons butter
• 1/2 cup flour
• 5 1/2 cups milk, divided
• 2 1/2 cups shredded smoked gouda cheese
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded swiss cheese
• 1 1/2 cups grated parmesan cheese, divided
• 1/2 cup dry bread crumbs
• 1 tablespoon truffle oil

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-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.