Three-cheese brown butter truffle macaroni and cheese

• Vegetarian

• Condiments

  • 1/2 tsp Mustard powder

• Pasta & Grains

  • 1 lb Elbow macaroni, large

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Paprika
  • 1 Dash Pepper, ground
  • 1 Salt

• Oils & Vinegars

  • 2 tsp Truffle oil

• Bread & Baked Goods

  • 1/4 cup Italian-seasoned breadcrumbs or panko

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 1/2 cups Cheddar cheese
  • 1 1/2 cups Gouda cheese, smoked
  • 1 cup Half and half
  • 2 tbsp Parmesan cheese, grated
  • 2 cups Whole milk

Found on bijouxandbits.com

Description

Ingredients

• 4 Tbsp unsalted browned butter, recipe here! (substitute regular unsalted butter if you prefer)
• 1 lb large elbow macaroni
• 2 tsp truffle oil
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 1 1/2 cups shredded smoked Gouda cheese
• 1 1/2 cups shredded cheddar cheese
• 2 Tbsp grated Parmesan cheese
• 1/4 cup Italian-seasoned breadcrumbs or panko
• 1/2 tsp paprika
• 1/2 tsp mustard powder
• Dash ground pepper, to taste
• Salt, to taste

Directions

• Preheat an oven to 375°F. Grease a 9-by-13-inch baking dish with butter.
• Bring a large saucepan of salted water to a boil. Add macaroni and cook until not quite al dente, stirring occasionally.
• Drain and transfer to a large bowl. Drizzle with truffle oil and stir very well.
• Return the saucepan to medium-low heat and melt butter. Add the flour, paprika, and mustard powder and cook for about 2 minutes until a roux forms and no lumps remain.
• Slowly whisk in milk, half-and-half, and a large pinch of salt and bring to a boil. Lower hear to a simmer, stirring frequently, for about 5 minutes.
• Remove from the heat and add a pinch of pepper and 1 cup each of the white cheddar and smoked Gouda. Stir until smooth.
• In a small, separate bowl, combine the remaining shredded cheeses, bread crumbs, and Parmesan cheese. Set aside.
• Pour the cheese sauce onto the macaroni and stir. Transfer to the baking dish and sprinkle with the bread crumb and cheese mixture.
• Bake until the top is lightly browned and the sauce is bubbly, about 25 to 30 minutes.