Macaroni & Cheese

🥘 Ingredients

• whole milk 6 cups
• onion pique 1
• unsalted butter 1 stick
• all-purpose flour 113 g
• nutmeg ¼ tsp
• Parmigiano-Reggiano 113 g
• extra-sharp cheddar 113 g
• Gruyere 113 g
• salt 2 tsp
• pepper ½ tsp
• truffle oil (optional) 2 oz
• elbow macaroni 1 ½ lb
• breadcrumbs ½ cup

1. 1

   Preheat oven to 375°F.
2. 2

   Flavor the whole milk using an onion pique .
3. 3

   Prepare béchamel sauce: melt 1 stick unsalted butter in saucepan and stir in all-purpose flour . Cook roux, stirring for 3 minutes , then whisk in whole milk and nutmeg . Bring to a boil, whisking constantly, then simmer for 10 to 15 minutes .
4. 4

   Stir in Parmigiano-Reggiano , grated extra-sharp cheddar , Gruyere , 2 tsp salt , and 1/2 tsp pepper until smooth. Make sure the cheese is melted and add the truffle oil (optional) . Blend with an immersion blender, if desired. Remove from heat and keep covered.
5. 5

   Cook elbow macaroni until al dente. Reserve 1 cup pasta water.
6. 6

   Mix together cooked pasta, sauce, and water. Transfer to a casserole dish and sprinkle breadcrumbs and Parmigiano-Reggiano over the top. Bake for 20 to 25 minutes .