White Truffle Mac and Cheese

Recipe adapted from:

http://www.thecurvycarrot.com/2012/01/26/white-truffle-macaroni-and-cheese/

Ingredients:

1 cup panko
1/2 cup Parmesan cheese, grated
3 tablespoons white truffle oil (or to taste)
4 tablespoons unsalted butter
4 tablespoons flour
4 cups half and half
12 ounces white cheddar cheese, shredded*
10 ounces Fontina cheese, shredded*
Salt and pepper, to taste
16 ounces cavatappi (or your personal favorite type of pasta)

*This is what I used, but use up to 16 oz of each cheese.



1. Preheat the oven to 375 degrees.  Generously spray a 3-quart casserole dish with cooking spray.

2. In a medium bowl, combine the panko, Parmesan and 1 tablespoon white truffle oil, mixing until combined.

3. In a large saucepan or Dutch oven, melt the butter over medium heat. (If you are short on time, it might be helpful at this point to get your water boiling for the pasta).

4. Add the flour and whisk continuously until the mixture forms a thick paste, about a minute or so.

5. Slowly whisk in the half and half until smooth (some lumps may remain-that’s ok).

6. Bring the mixture to a simmer and let cook, stirring occasionally, about 3 minutes.

7. Using a wooden spoon, slowly add the cheeses and stir until completely melted.

8. Add the remaining 2 Tbsp truffle oil and salt and pepper, to taste.

9. Meanwhile, cook the macaroni as directed on the package.  Once cooked, drain the pasta and add it to the cheese sauce.

10.  Evenly distribute the macaroni into the prepared casserole dish and top with the panko mixture.

11. Cover with foil and bake at 375 for 15 minutes. Uncover, and broil on low until bread crumbs are toasted to your liking. Watch it carefully so that it doesn't burn.