Truffled Mac and Cheese
1# elbow macaroni
2 t. salt
5 t. butter
6 t. flour
1 ½ t. Dijon mustard
5 cups milk
8 oz. shredded Monterey jack cheese
8 oz. shredded sharp cheddar cheese
1 T. salt
1 cup fresh breadcrumbs
OLIVE MILL White truffle oil to taste
Cook macaroni, drain, set aside. Add drop of olive oil to prevent sticking. In pan, heat butter over medium heat until foaming, add flour and mustard. Whisk well. Continue whisking until mixture becomes fragrant and deepens in color. Gradually whisk in milk, bring to a boil whisking constantly (must reach full boil to fully thicken). Reduce heat to medium and simmer whisking occasionally until thickened to consistently of heavy cream. Turn off heat, whisk in cheese and 1 t. salt until fully melted. Add pasta and cook, stirring constantly until mixture is heated through. Top with breadcrumbs and broil until crumbs are deep golden brown 3-5 min. Drizzle truffle oil to taste. Cool about 5 minutes and serve.
