• 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)


  1. 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.
  2. 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.
  3. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with White Truffle Olive Oil and stir well.
  4. Add 4 Tbsp. of Butter Olive Oil to a saucepan and heat over medium-high heat.
  5. Add the flour, paprika, and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes.
  6. 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.
  7. Add Spaghettata nutmeg, and 1 cup each of the Gruyère and cheddar. Stir until smooth.
  8. Pour the cheese sauce over the macaroni, add the chives and stir well.
  9. Transfer to the prepared baking dish (or dishes) and top with the remaining cheeses.
  10. 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*