Reprinted with permission from Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody (Andrews McMeel 2010).
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4
- 3 tablespoons white truffle oil
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 1/4 pound Swiss cheese, grated
- 1/4 pound sharp cheddar cheese, grated
- 1/4 pound Fontina cheese, grated
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 8 ounces elbow macaroni
In a small bowl, mix together 1 tablespoon of the truffle oil, the breadcrumbs, and the Parmesan and set aside.
In a large, heavy saucepan, melt the butter over medium heat. Add the flour and whisk for about 3 minutes, or until the flour blends with the butter. Whisk in the half-and-half, bring to a simmer, and cook for 3 minutes.
Stir in the Swiss, cheddar, Fontina, and mustard. Remove the sauce from the heat once the cheeses have melted. Stir in the remaining truffle oil and season to taste with salt and pepper.
Meanwhile, bring a large pot of lightly salted water to a boil over medium heat and cook the macaroni for about 7 minutes, until al dente. Drain the pasta and add to the saucepan with the cheese sauce. Stir well.
Pour the macaroni and cheese sauce into a 1-quart buttered baking dish. (At this point you could refrigerate the casserole dish for up to 24 hours.) Top the casserole with the breadcrumb mixture and bake for 25 to 30 minutes, until the casserole is bubbling hot and the crust is nicely browned and crisp. Serve immediately.