Ingredients
– 1 pound elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 2 cups shredded Gruyère cheese
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup unsalted butter
– 1/4 cup all-purpose flour
– 4 tablespoons truffle oil (adjust according to taste)
– Salt and freshly ground black pepper
– 1 cup breadcrumbs (I prefer panko for that extra crunch)
– Freshly chopped parsley (for garnish)
Equipment Needed
– Large pot for boiling pasta
– 3-quart saucepan
– Whisk
– Baking dish (about 3-quart capacity)
– Mixing spoon
– Measuring cups and spoons
– Large mixing bowl
Step-by-Step Instructions
To start things off, the first step is to cook the macaroni in a large pot of salted boiling water until it’s al dente. I usually go a minute less than the package instructions to ensure it holds its shape in the oven. Once it’s cooked, drain the pasta and set it aside. Now, in a medium saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour until you create a smooth roux. This should take about two minutes, and the smell of melted butter is already making my kitchen feel cozy! (See the next page below to continue steps…)