This truffle mac and cheese is decadent and delicious. It goes a step above the rest with the addition of truffle oil and Gruyere. I love the addition of fresh parsley to the bread crumbs and the Cavatappi pasta adds a little extra fun. You could have this as a weeknight side if you are feeling super fancy or bring it to a group dinner and be the sure winner. Either way, you won’t go wrong.
Serving Size: 8
1 pound Cavatappi pasta
8 ounces shredded extra sharp Cheddar cheese
8 ounces shredded Gruyere cheese
2 tablespoons butter
1 1/2 cups whole milk
3 tablespoons truffle oil
2 cloves minced garlic
1 teaspoon groung nutmeg
2 tablespoons chopped fresh parsley
1/2 cup panko bread crumbs
salt and pepper to taste
olive oil to finish
Boil pasta until al dente.
Drain pasta and return it to the pot with 1/2 cup pasta water.
In a small pan, melt the butter.
When butter is bubbling, add garlic and cook until fragrant.
Add the milk and cook until simmering.
Add in nutmeg, Cheddar, Gruyere and truffle oil.
Remove from heat and whisk until combined.
Add the cheese sauce to the pasta and mix thoroughly.
Pour the coated pasta into a casserole.
In a small bowl mix the bread crumbs and parsley with salt and pepper.
Sprinkle the casserole with the bread crumb mix.
Drizzle the casserole with olive oil.
Bake at 350 degrees for 15 minutes or until golden brown.