BAKED MACARONI'S AND CHEESE WITH BLACK TRUFFLE OIL

By TPMay

Ingredients

• 8 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 3-1/2 cups milk
• 1/2 medium white onion
• 1 bay leaf
• 10 ounces sharp aged white Cheddar cheese (grated)
• 3 ounces Gruyere cheese (grated)
• 1 ounce Parmesan cheese (grated)
• 1 teaspoon black pepper
• pinch cayenne
• 1 teaspoon Kosher salt
• 3 tablespoons butter
• 1 cup brioche breadcrumbs
• 2 tablespoons chopped parsley
• black winter truffle oil for drizzling

Preparation

Step 1

Preheat oven to 350 degrees F.
In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.
Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with cayenne, salt and black pepper and fold in macaroni. Divide into 4 ramekins and top with remaining cheddar.
Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 15 minutes. Remove from the oven let stand for about 5 minutes. Finish with a few drops of black truffle oil and serve.