Ingredients
Pasta
- 2 cups elbow macaroni
For the Cheese Sauce
- 4 tablespoons unsalted butter Melted in the saucepan
- 4 tablespoons all-purpose flour To thicken sauce
- 4 cups milk Whole milk recommended
- 2 cups shredded cheddar cheese For a rich flavor
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese Divided, half for mixing in, half for topping
- 2 tablespoons truffle oil Adjust based on preference
- to taste Salt and pepper
Topping (optional)
- 1/2 cup breadcrumbs For crust
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
Cooking
- In a large saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly for about 2 minutes, until it is golden and bubbly.
- Slowly whisk in the milk, making sure there are no lumps. Cook for about 5 minutes until the mixture thickens.
- Stir in the cheddar cheese, mozzarella cheese, and half of the parmesan cheese until melted and smooth.
- Add the truffle oil, salt, and pepper. Mix well.
- Combine the cheese sauce with the cooked macaroni and stir until well coated.
- Transfer the mixture to a greased baking dish. If using, sprinkle breadcrumbs and the remaining parmesan cheese on top.
- Bake in the preheated oven for about 20-25 minutes, or until golden and bubbly.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 5g
Notes
Serve hot, optionally garnished with fresh herbs like parsley or chives. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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