Three Cheese Macaroni and Cheese

Recipe

Ingredients:

1 package (14 ounce) elbow macaroni or similar pasta
8 + 2 tablespoons butter, divided (plus extra for buttering the baking dish)
1/4 cup bread crumbs
6 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 1/4 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon truffle infused olive oil (optional)
4 cups cheese, grated (1/2 cup Gruyere, 1 1/2 cups medium Cheddar, 2 cups aged white Cheddar)

Directions:

• Preheat oven to 350 degrees.
• Cook pasta according to package instructions until al dente.  Drain; set aside.
• Butter a 2-quart casserole dish or 6 small, individual casserole dishes.
• Melt 2 tablespoons butter in a small skillet.  Add the breadcrumbs and cook over medium heat until toasted and fragrant (about a minute).  Be careful not to scorch the breadcrumbs.  Set aside.
• In large skillet over medium heat, melt 8 tablespoons butter.  When melted and frothy, add the flour, whisking constantly until smooth and slightly thick (about 2 minutes).  Reduce heat to medium-low and SLOWLY add the milk and half/half, a little (about a 1/2 cup) at a time, whisking constantly as you go.  Once all the milk has been integrated, continue to cook and stir for about 3 – 5 minutes, or until thickened and the first bubbles appear.  Add the seasonings and truffle oil (if using) and stir well.  Turn off the heat and, using a wooden spoon, immediately add the cheese, and stir until smooth and well blended.
• Remove sauce from the heat and add the pasta, tossing to coat well.  Transfer the pasta mixture into the prepared casserole dish(es).  Sprinkle the breadcrumbs evenly over the pasta.
• Bake uncovered for 15 – 20 minutes or until bubbly.