Not Your Mama’s Mac and Cheese

Serves 4-6

Ingredients:

• 1 pound elbow macaroni (we used gluten free macaroni), cooked al dente
• 2 TBLS Black Truffle Olive Oil (change things up a bit and try Garlic, Chipotle or Wild Mushroom and Sage Olive oil or any flavor of your choice)
• 4 TBLS unsalted butter or ¼ c. Butter Olive Oil (we used Garlic oil here)
• 4 TBLS flour or use gluten free thickener such as Arrowroot powder or Tapioca Flour as directed
• 2 c. Whole milk, warmed
• ½ teaspoon cayenne powder 
• S&P to taste
• ¾ c. Fontina cheese, grated
• ¾ c. Gruyere cheese, grated
• ¾ c. Extra Sharp Cheddar cheese, grated (we used white)
• 5-6 pieces of bacon cooked and chopped for topping
• (optional: ½ c. bread crumbs mixed with ¼ c. Parmesan cheese as topping, may substitute gluten free bread of your choice here) 

Directions:

Preheat oven to 350.  Cook pasta according to directions to al dente. While pasta is cooking (keep an eye on the pasta to not overcook), heat butter or Butter olive oil over medium heat in saucepan.  Whisk in flour (or gluten free options as directed) to create a roux for the white sauce base.  Simmer flour and butter mixture over low heat for 3-4 minutes, then add warm milk in a steady flow while whisking together as you go.  Simmer for 8-10 minutes without boiling, this will become thicker. Add salt, pepper, cayenne and all the cheeses (except Parmesan cheese).  Stir until melted through for 2-3 minutes.  

Drain pasta and place in a well-oiled baking dish or large casserole dish. Pour cheese mixture over pasta and stir to combine.  You may top with the parmesan cheese/bread crumb option here if you like.  Bake for 15 minutes or until top is browned and crispy. Let rest for 10 minutes.  Drizzle with Black Truffle Oil or oil of your choice…but the Black Truffle is DECADENT!! Top with crumbled bacon when plated.  

Adapted from “As Old as Time” by Michele Castellano Senac