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My review
Four-Cheese Truffled Macaroni and Cheese
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Hilary van Santen
"This is one of my favorite things to make once the weather gets a chill in the air. It's great for cheese-lovers (like myself) and works great as leftovers or at dinner parties! Truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year, and can be used with so many things, like this recipe. Top with a pinch of truffle salt!"
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Ingredients
1 h servings 565Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
- Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
- Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
- Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2230 Ratings
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Most helpful positive review
12/26/2014
Great dish! Made on Christmas Eve and the family loved it!
Most helpful critical review
11/3/2015
The recipe was ok.. There was a huge amount of cheese versus pasta, so you definitely have to make the breadcrumb topping. I felt the cheese sauce was a little bland & even though I heavily salt...
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Least positive
Newest
1/1/2016
First time making it, I made as is. It was okay but I could tell it could be better. Second time making it, I added chopped bacon, fresh ground peppercorns, caramelized onions, and a generous...
4/30/2016
Very nice, creamy texture! I've made this about 5 times now and have realized that putting twice the recommended amount of truffle oil and adding some finely chopped mushrooms before baking ma...
11/3/2015
The recipe was ok.. There was a huge amount of cheese versus pasta, so you definitely have to make the breadcrumb topping. I felt the cheese sauce was a little bland & even though I heavily salt...
8/19/2017
Used sotocenere truffle cheese instead of gouda, turned out really good.
4/26/2017
I halved the cheddar cheese and doubled the amount of bread crumbs (panko) and parmesan cheese for the topping. So good!
1/8/2017
I used cream cheese in place of swiss and Velveeta in place of cheddar because it melts so well. It was wonderful. To the leftovers I added meatballs and it was even better. This a great ba...
11/27/2016
I made it for a friendsgiving. Everyone loved it. I was worried kids wouldn't eat it with the truffle oil but they gobbled it up.
11/28/2017
I used truffle butter instead of regular butter and added mushrooms with a bit of sherry. This is an excellent dish and was very well received.