Ingredients
- 12 oz elbow macaroni or cavatappi pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, finely grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 to 2 teaspoons truffle oil, to taste
- Optional: chopped parsley or extra Parmesan for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until smooth and bubbly.
- Gradually pour in the warm milk and cream, whisking constantly until the sauce thickens.
- Reduce heat to low and stir in the cheddar, Gruyère, and Parmesan cheeses. Stir until completely melted and smooth.
- Season with salt, black pepper, and garlic powder. Stir in the truffle oil, starting with a small amount and adjusting to taste.
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Serve hot, garnished with parsley or additional Parmesan if desired.
Notes
- Add sautéed mushrooms for extra depth of flavor.
- Top with buttered breadcrumbs and bake at 375°F for 15 minutes for a crispy finish.
- Use Swiss or Fontina cheese if Gruyère is unavailable.
- Start with less truffle oil and adjust to avoid overpowering the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 560
- Sugar: 6g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 115mg
