Ingredients
– 1 pound elbow macaroni
– 4 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 4 cups whole milk
– 2 cups shredded sharp cheddar cheese
– 1 cup grated Parmesan cheese
– 1 cup cream cheese
– 2 tablespoons truffle oil (adjust to taste)
– Salt and pepper to taste
– 1 cup panko breadcrumbs
– 2 tablespoons fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling pasta
– 3-quart saucepan for cheese sauce
– Whisk
– Baking dish (3-quart size recommended)
– Wooden spoon or spatula
– Oven mitts
– Measuring cups and spoons
Step-by-Step Instructions
I always start by cooking my macaroni in a large pot of salted boiling water, following package directions until al dente. This method ensures the pasta holds its shape once we combine it with the creamy cheesy goodness. Now, while that’s cooking, I melt the butter in a medium-sized saucepan over medium heat. Once the butter is bubbly, I whisk in the flour to create a roux, cooking it for about 2 minutes to get rid of that raw flour taste. (See the next page below to continue steps…)