Ingredients
- 12 oz elbow macaroni
- 2 cups sharp cheddar, shredded
- 1 cup gruyere, shredded
- ½ cup fontina, shredded
- 2 cups whole milk
- 3 tbsp butter
- 2 tbsp truffle oil
- ½ cup panko breadcrumbs
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Cook macaroni until just al dente. Drain and set aside.
- Melt butter in the pot, whisk in flour, then gradually add milk to form a bechamel.
- Stir in cheddar, gruyere, and fontina until melted and silky smooth.
- Fold in pasta and truffle oil. Transfer to a baking dish.
- Top with panko tossed in melted butter. Broil 3-4 minutes until golden and bubbling.
Timing
Allow roughly 6 minutes of preparation and 19 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.