Four-Cheese Truffled Macaroni and Cheese

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. (5 minutes)

Recipe View 15 mins Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until al dente, about 8 minutes. Drain well. (15 minutes)

Recipe View 2 mins While the pasta is cooking, melt butter in a large pot over medium-low heat. Whisk in flour until a thick, paste-like consistency forms (a roux), about 30 seconds. (2 minutes)

Recipe View 12 mins Slowly whisk in 2 cups milk until smooth. Stir in remaining milk, increase heat to medium-high, and cook, whisking constantly, until the sauce thickens and is almost boiling, 5 to 10 minutes. (12 minutes)

Recipe View 5 mins Reduce heat to low. Add Gouda, Cheddar, Swiss, and 1 cup Parmesan; stir until cheeses are completely melted and the sauce is smooth and creamy. (5 minutes)

Recipe View 3 mins Fold in the cooked and drained cavatappi until evenly coated in the cheese sauce. Pour mixture into the prepared baking dish. (3 minutes)

Recipe View 2 mins In a small bowl, combine the remaining 1/2 cup Parmesan cheese and bread crumbs; sprinkle evenly over the macaroni and cheese mixture. Drizzle truffle oil evenly over the top. (2 minutes)

Recipe View 30 mins Bake in the preheated oven until the sauce is bubbling and the topping is golden brown, about 30 minutes. (30 minutes)

Recipe View 10 mins Let cool for 10 minutes before serving to allow the sauce to set slightly. (10 minutes)