Think of this as haute mac & cheese, thanks to truffle oil, Tillamook Cheese and macaroni’s more elegant cousin, cavatappi. Thick, creamy and rich. Go ahead, let those tastebuds put on airs.
"Who doesn’t love mac & cheese?! This takes the classic to a whole new level with truffle oil! I debuted this dish on a New Years Eve menu years ago and offer it whenever a special occasion presents itself." - Hosea Rosenberg of Blackbelly Catering
2 tablespoons (1 oz) Tillamook® Unsalted Butter
3 tablespoons all-purpose flour
1 cup (8 oz) milk
1 cup (8 oz) cream
2 cup (8 oz) Shredded Tillamook® Shredded Classic Mac & Cheese Blend Cheese
2 tablespoons truffle oil (or more if you really like truffle)
Salt and pepper to taste
2 cups dry Cavatappi pasta
Bring a large pot of salted water to boil.
In a medium pot, melt Tillamook Unsalted Butter. Add flour and stir continuously over medium heat for about 5 minutes. Gradually whisk in milk and cream until incorporated. Stirring often, bring to simmer. Mixture should thicken as it heats. Allow to simmer for about 5 minutes, stirring often. A little at a time, stir in grated cheese, until completely melted. Take off heat. Stir in truffle oil and season with salt and pepper.
While sauce is being made, cook pasta until al dente. Add drained, hot pasta directly to sauce. Stir and check seasoning. Serve immediately or transfer to ramekins and save for a later date.