- 3 tbsp. Butter Olive Oil (plus extra to coat baking dish)
- Kosher salt (to cook the pasta)
- 1 lb. elbow macaroni
- 2 tsp. White Truffle Olive Oil
- 1/4 cup all-purpose flour
- 1/2 tsp. Sweet Spanish Paprika
- 1/2 tsp. Dijon mustard
- A pinch of freshly grated nutmeg
- Sabatino Truffle Sea Salt
- 2 cups milk
- 1 cup half-and-half
- 1/4 tsp. Spaghettata
- 1 1/2 cups shredded Gruyère cheese
- 1 1/2 cups shredded white cheddar cheese
- 2 Tbsp. minced fresh chives (optional)
- Preheat an oven to 375°F. Coat a 9-by-13-inch baking dish (or six individual small baking dishes) with some Butter Olive Oil.
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, occasionally stirring, for about 2 minutes less than the package instructions.
- Drain and transfer to a large bowl. While the pasta is still warm, drizzle with White Truffle Olive Oil and stir well.
- Add 4 Tbsp. of Butter Olive Oil to a saucepan and heat over medium-high heat.
- Add the flour, paprika, and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes.
- Whisk in the milk, half-and-half, and a generous pinch of Truffle Sea Salt, and bring to a boil. Simmer frequently whisking to smooth out any lumps. Remove from the heat.
- Add Spaghettata nutmeg, and 1 cup each of the Gruyère and cheddar. Stir until smooth.
- Pour the cheese sauce over the macaroni, add the chives and stir well.
- Transfer to the prepared baking dish (or dishes) and top with the remaining cheeses.
- Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes.
Let stand for a few minutes before serving.
*An original Carter and Cavero recipe adaptation from Seasons*
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