Cristina Ferrare shares a recipe for a macaroni and cheese with a sophisticated twist.
Servings: Serves 6
  • 4 Tbsp. unsalted butter
  • 4 Tbsp. all-purpose flour
  • 3 1/2 cups warm milk
  • 1/2 tsp. kosher salt and cracked pepper to taste
  • 3 cups extra sharp cheddar cheese , shredded
  • 4 ounces goat cheese , cut up
  • 2 Tbsp. truffle oil (optional)
  • 8 ounces macaroni
  • 1/2 cup grated Parmesan cheese
  • Directions
    Preheat the broiler to 400°. Spray a 4-quart casserole dish or pie plate with cooking spray.

    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 rest of the milk.

    Using a wooden spoon, continuously stir the sauce until it begins to thicken and tiny bubbles form on the sides (5 to 6 minutes). Do not boil.

    Add salt, pepper, cheddar cheese and goat cheese into the sauce. Mix until completely melted and smooth. Add the truffle oil (optional) and mix well. Cover and set aside.

    Bring a pot of salted water to a boil (1 tablespoon salt for 3 quarts of water). Cook macaroni according to package directions.

    Place the cooked and drained 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 10 minutes depending on your broiler. Watch it carefully and be careful not to burn it. Serve immediately.


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