Four-Cheese Truffle Mac and Cheese

The ultimate comfort food reaches new heights using 4 cheeses and vomFASS White Truffle EVOO. Great for parties and cheese lovers like me!

Ingredients
• 1 (16 ounce) package elbow or cavatappi (corkscrew) macaroni
• 5 TBLS vomFASS Sun Meadow (buttery) Oil
• 1/2 cup flour
• 5 1/2 cups milk, divided
• 2 1/2 cups shredded smoked Gouda cheese
• 2 cups shredded sharp Cheddar cheese • 1 1/2 cups shredded Swiss cheese
• 1 1/2 cups grated Parmesan cheese, divided • 1/2 cup dry bread crumbs
• 2 TBLS vomFASS White Truffle Oil

Directions
1. Preheat oven to 350 degrees F. Butter/oil a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
3. Add Sun Meadow Oil to a large pot and heat to medium low. Whisk flour into oil until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into oil-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
4. Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold pasta into cheese sauce; pour mixture into prepared baking dish.
5. Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over pasta mixture and drizzle truffle oil over the top.
6. Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Recipe can be cut in half

Submitted by

Julie Ginsler-vomFASS-Cary