1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
3 tablespoons white truffle oil
2 tablespoons unsalted butter, plus more for the baking dish
2 tablespoons all-purpose flour
2 cups half-and-half
1/4 pound swiss cheese, grated
1/4 pound sharp cheddar cheese, grated
1/4 pound fontina cheese, grated
1 teaspoon dijon mustard
kosher salt and freshly ground black pepper
8 ounces elbow macaronipreheat the oven to 375° F. in a small bowl, mix together the breadcrumbs, parmesan, and one tablespoon of the truffle oil.
in a large, heavy saucepan, melt the butter over medium heat. add the flour and whisk for about 3 minutes, or until the mixture is thoroughly combined and forms a paste. whisk in the half-and-half, bring to a simmer, and cook for 3 minutes.
stir in the swiss, cheddar, and fontina cheeses and then add the mustard. remove the sauce from the heat when the cheeses have melted. stir in the remaining truffle oil and season to taste with salt and pepper.
meanwhile, bring a large pot of lightly salted water to a boil over medium heat and cook the macaroni for about 7 minutes, until al dente. drain the pasta and add to the saucepan with the cheese sauce. stir well.
turn the macaroni and cheese into a buttered 2-quart baking dish. (at this point you could refrigerate the casserole dish for up to 24 hours.) top the casserole with the breadcrumb mixture and bake for 25 to 30 minutes, until the casserole is bubbling.
Why wouldn’t I reblog? Yummmm
