- 4 Tbsp. unsalted butter
- 4 Tbsp. all-purpose flour
- 3 1/2 cups warm milk
- 1/2 tsp. truffle salt or kosher salt (if you prefer)
- Cracked pepper , to taste
- Fresh nutmeg , to taste
- 3 cups extra-sharp cheddar cheese , shredded
- 4 ounces goat cheese , cut up
- 2 tsp. truffle oil , (optional)
- 8 ounces penne pasta , cooked
- 1/2 cup Parmesan cheese , grated
In a small saucepan, melt butter. Stir in flour and mix together to form a roux. Add half of the warm milk. Using a whisk to make sure you get the sides and bottom of the saucepan, mix well as you add the rest of the milk.
Using a wooden spoon, continuously stir the sauce until it begins to thicken and tiny bubbles form on the sides for about 5 to 6 minutes. Do not boil. Add salt, pepper, fresh nutmeg to taste, cheddar cheese and goat cheese into the sauce. Mix until completely melted and smooth. If desired, add the truffle oil and mix well. Cover and set aside.
Bring a pot of salted water to a boil. Use 2 tablespoons of salt for 3 quarts of water. Cook macaroni according to package directions. Drain the macaroni.
Place the cooked macaroni in a large bowl and pour the cheese mixture over it mixing well. Spoon into casserole dish or a deep-dish pie plate. Sprinkle Parmesan cheese over the top and broil until the top is crusty and golden, approximately 6 to 8 minutes, depending on your broiler. Watch it carefully and be careful not to burn it. Cool for 5 minutes before serving.
Yield: 6 servings
Prep time: 15 minutes
Inactive prep time: 0 minutes
Cook time: 6 to 8 minutes