Ingredients
Pasta & Sauce
1 lb elbow macaroni, uncooked
¼ cup butter
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon Buona Cucina California Roasted Granulated Garlic
3 ¼ cups milk (any kind)
2 cups half and half
3 cups extra sharp white cheddar, shredded
2 cups Gruyere cheese, shredded
1 Tablespoon Buona Cucina White Truffle Gourmet Oil
½ cup freshly shredded parmesan cheese
Breadcrumb Topping
1 cup breadcrumbs or panko
2 Tablespoons butter, melted
1 Tablespoon Buona Cucina White Truffle Gourmet Oil
Directions
Preheat oven to 325°F. Cook macaroni to al dente according to package directions. Drain and set aside. Shred cheeses.
In a medium saucepan over medium heat, melt butter. Whisk in flour, salt, pepper, and Buona Cucina California Roasted Granulated Garlic. Cook for 2 minutes.
Slowly add milk and half and half, whisking constantly. Bring to a simmer and cook for 1 minute until slightly thickened.
Remove from heat and stir in Buona Cucina Gourmet White Truffle Oil. Add cheddar and Gruyere, stirring until melted and smooth.
Add cooked pasta to the sauce and toss to coat.
Pour half the mixture into a greased 9×13 baking dish. Sprinkle with ¼ cup parmesan. Add remaining pasta and top with remaining parmesan.
Breadcrumb Topping
In a skillet, combine breadcrumbs, melted butter, and Buona Cucina Gourmet White Truffle Oil. Cook over medium-high heat, stirring constantly, until golden brown.
Sprinkle evenly over the mac & cheese.
Bake for 15–20 minutes, until hot and bubbly. Serve warm.
Make-Ahead Tip
Prepare sauce and pasta separately up to 2 days in advance. Store in the refrigerator and assemble before baking.