Truffle Mac & Cheese

Truffle Macaroni & Cheese

250g short pasta (penne, macaroni, farfalle)
1 Tbsp White truffle oil
½ cup grated sharp cheddar cheese
½ cup bread crumbs

Sauce:

2 Tbsp butter
2 Tbsp flour
1 C milk, heated
salt & pepper
½ C grated cheddar
pinch Cayenne pepper

Preheat oven to 375 degrees° F. Lightly butter 1 ½ quart casserole dish. Cook the pasta according to the package directions, drain, toss with the truffle oil and put in the casserole dish.

 Prepare sauce while pasta is cooking:

Melt the butter in a heavy bottom sauce pan.  Stir in the flour and cook, stirring constantly until it looks like a paste and bubbles just a bit, about two minutes.  Don’t let the sauce brown.  Add the hot milk and continue to stir as the sauce thickens.  Bring to a boil, add the salt & pepper, lower the heat and cook, stir in ½ cup of shredded cheddar cheese and cayenne pepper and stir for 2 or 3 minutes until the cheese is melted into a smooth sauce.  Remove from heat and pour over the pasta.  Mix gently with a fork. Sprinkle the remaining cheddar cheese evenly over the top and then spread the bread crumbs over the cheese.  Bake, uncovered until the top is brown; about 30 minutes.