- 3 tablespoons butter
- 2 garlic cloves, grated
- 3 tablespoons flour
- 3 cups half-and-half, warmed
- 2 oz gorgonzola cheese, crumbled
- 2 oz goat cheese, crumbled
- 8 oz Fontina cheese, grated
- 4 oz parmesan cheese, grated
- 1 lb of pasta (I used cavatappi)
- 2–3 teaspoons truffle oil, or to taste
- 2 tablespoons black truffle butter
- ¾ cup Panko breadcrumbs
- 2 tablespoons chopped parsley
- Bring a large pot of salted water to a boil and preheat the oven to 375°F. Butter a 9 x 13-in baking dish.
- Melt the butter in a large saucepan. Grate in the garlic and cook for 30 seconds. Add the flour and cook until lightly golden. Whisk in the half-and-half and bring to a simmer. Whisk frequently and cook over medium-low heat until thickened.
- Cook the pasta for 6 minutes (it will be very el dente). Drain completely.
- Add in the cheeses to the sauce and whisk until melted. Drizzle in truffle oil and taste to make sure it’s truffle-y enough. Toss the pasta with the cheese sauce and then transfer to the buttered baking dish.
- Melt the truffle butter in a small saucepan and season with salt. Toss the panko breadcrumbs in the melted butter and then spread in an even layer over the mac and cheese. Bake for 20-25 minutes or until the top is golden and the cheesy is bubbly. Allow to cool slightly. Drizzle the top with more truffle oil, if desired, and garnish with chopped parsley. Serve warm.
I often buy my truffle butter online. You can find it at most grocery stores now, in the nice cheese/gourmet foods section.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: pasta
Keywords: four cheese truffle mac and cheese, truffle mac and cheese, four cheese macaroni, homemade truffle mac and cheese