Ingredients
16 ounces short pasta (I used elbows.)
4 tablespoons butter
4 tablespoons all purpose flour
3 1⁄2 cups warm milk
1⁄2 teaspoon kosher salt
Freshly ground black pepper
3 cups extra sharp cheddar cheese, shredded
4 ounces goat cheese, crumbled
1⁄2 cup Parmesan cheese, grated or shredded
2 tablespoons truffle oil
Instructions
1. Bring large pot of salted water to boil and cook pasta as instructed by packaging. Drain.
2. In large Dutch oven, melt butter over medium heat. Stir in flour and cook, stirring, 1 minute. Slowly add milk, stirring constantly, and continue cooking until sauce begins to thicken and bubble, 5 to 6 minutes. Add salt and pepper to taste. Decrease heat to low and add cheddar cheese and goat cheese. Continue stirring until cheese is completely melted and sauce is smooth.
4. Add pasta to pot and stir well to coat. Sprinkle Parmesan cheese over top.
5. Heat broiler. Transfer Dutch oven to broiler and broil until top is crusty and golden brown, about 6 to 10 minutes. Serve with truffle oil to taste.
Photo
Comments
This recipe is from Cristina Ferrare Cooks. And we don’t like truffle oil. I’ve tried, but I just can’t dig it. I’m glad I went with my gut instinct and served the oil at the table instead of mixing it into the cheese sauce, since that would have been a disaster. We did enjoy this recipe but, really, without the oil it’s just a typical, basic Mac and Cheese recipe. I like to cook up leftovers in a layer in a skillet until they’re super crispy on one side. So delicious.