PASTA - Truffled Macaroni & Cauliflower Gratin

By Aemelia

Ingredients

• 12 ounces elbow pasta
• 1/2 head cauliflower, cut into florets (optional)
• salt, to taste
• 6 tablespoons butter
• 3/4 cup bread crumbs, preferably panko
• 1 cup grated Parmesan
• 1/4 cup flour
• 3 1/2 cups milk
• 1 1/2 cups grated Gruyère
• 1 1/2 cups grated Comté
• 3/4 cup grated grated fontina
• 3/4 cup grated Appenzeller
• 1/4 ounce (or to taste) fresh black truffle, grated
• Freshly ground black pepper, to taste

Details

Adapted from zencancook.com

Preparation

Step 1

Heat oven to 350′F. Bring a pot of salted water to a boil. Add the elbow pasta and cook until not quite al dente, about 7 minutes. Add the cauliflower florets to the pasta water and blanch for 1 minute. Drain pasta and cauliflower and set aside.
Melt 3 tablespoons of the butter in a saute pan over medium-low heat. Add the bread crumbs and Parmesan, toss to combine and cook until golden. Transfer to a bowl.
In a medium saucepan, melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Stir in the Gruyère, the Comté, the fontina and the Appenzeller and whisk until the cheese is melted and incorporated. Season with salt and pepper to taste. Remove pan from heat and stir in the reserved pasta, the cauliflower and the truffle shaved with a microplane grater. Pour the mixture into a 2 quart baking dish and top with the bread crumb/parmesan mixture. Bake until golden brown and bubbly, about 30 minutes. Let it rest for 5 minutes before serving.