Four-Cheese Truffled Macaroni and Cheese

Four-Cheese Truffled Macaroni and Cheese This is one of my favorite things to make once the weather gets a chill in the air. It’s great for cheese-lovers (like myself) and works great as leftovers or at dinner parties! Truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year, and can be used with so many things, like this recipe. Top with a pinch of truffle salt!

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 45 mins

    TOTAL : 10 mins

    SERVING : 12

    YIELD : 12 servings

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.

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  • Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.

  • Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.

  • Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.

  • Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.

  • Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Per Serving: 565 calories; protein 29.1g; carbohydrates 42.8g; fat 31.2g; cholesterol 98.1mg; sodium 646.1mg.