White Truffle Mac and Cheese

Serves 6
Allergy Milk
Meal type Appetizer, Main Dish, Side Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Christmas, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace


  • 1lb Elbow Macaroni
  • 2 tablespoons White Truffle Olive Oil (May Subsitutie With Chipotle, Garlic, or Black Truffle Olive Oil-EVOO Marketplace)
  • dash Sea Salt (EVOO Marketplace)
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 2 cups Whole Milk (Hot)
  • 1 teaspoon White Pepper (Ground)
  • 1/2 teaspoon Cayenne Pepper
  • 3/4 cups Fontina Cheese (Grated)
  • 3/4 cups Gruyere Cheese (Grated)
  • 3/4 cups Extra Sharp Chedder Cheese (Grated)
  • 1/4 cup Parmesan (Grated)
  • 1/2 cup Bread Crumbs


Step 1
Preheat oven to 350 degrees. Bring 6 quarts of salted water to a boil. Add pasta and cook according to the package directions; about 8-10 minutes.
Step 2
While the pasta is cooking, heat the butter over medium heat in a saucepan until hot. Whisk in the flour to create a roux for the white-sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, cayenne pepper, Gruyere, Cheddar and Fontina cheeses and cook for 2 minutes over low heat
Step 3
Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the breadcrumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well-browned and
crusty. Let rest 10 minutes before serving.
Step 4
Before serving drizzle with White Truffle Olive Oil
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