3 tablespoons butter
2 garlic cloves, grated
3 tablespoons flour
3 cups half-and-half, warmed
2 oz gorgonzola cheese, crumbled
2 oz goat cheese, crumbled
8 oz Fontina cheese, grated
4 oz parmesan cheese, grated
1 lb of pasta (I used cavatappi)
2-3 teaspoons truffle oil, or to taste**
2 tablespoons black truffle butter**
¾ cup Panko breadcrumbs
1. Bring a large pot of salted water to a boil and preheat the oven to 375°F. Butter a 9 x 13-in baking dish.
2. Melt the butter in a large saucepan. Grate in the garlic and cook for 30 seconds. Add the flour and cook until lightly golden. Whisk in the half-and-half and bring to a simmer. Whisk frequently and cook until thickened.
3. Cook the pasta for 5 minutes (it will be very el dente). Drain completely.
4. Add in the cheeses to the sauce and whisk until melted. Drizzle in truffle oil and taste to make sure it’s truffle-y enough. Toss the pasta with the cheese sauce and then transfer to the buttered baking dish.
5. Melt the truffle butter in a small saucepan and season with salt. Toss the panko breadcrumbs in the melted butter and then spread in an even layer over the mac and cheese. Bake for 20-25 minutes or until the top is golden and the cheesy is bubbly. Allow to cool slightly. Drizzle the top with more truffle oil, if desired, and serve warm.
**Ingredient Notes: I buy my truffle products from D’Artagnan. Their products are consistently high in quality.
Kevin R. 