Macaroni & Cheese

🥘 Ingredients

• Gruyere
  113 g
• Parmigiano-Reggiano
  113 g
• all-purpose flour
  113 g
• breadcrumbs
  1/2 c
• béchamel sauce
• elbow macaroni
  24 oz
• extra-sharp cheddar
  113 g
• nutmeg
  1/4 tsp
• onion pique
  1
• pepper
  1/2 tsp
• salt
  2 tsp
• truffle oil
  2 oz
• unsalted butter
  1 stick
• whole milk
  6 c

🍳 Cookware

• saucepan
• immersion blender
• casserole dish

1. 1

   Preheat oven to 375°F.
2. 2

   Flavor the whole milk using an [onion pique]( onion pique ).

   whole milk: 6 c, onion pique: 1
3. 3

   Prepare [béchamel sauce]( béchamel sauce ): melt 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 .

   béchamel sauce, unsalted butter: 1 stick, all-purpose flour: 113 g, nutmeg: 1/4 tsp
4. 4

   Stir in Parmigiano-Reggiano , grated extra-sharp cheddar , Gruyere , salt , and 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.

   Parmigiano-Reggiano: 113 g, extra-sharp cheddar: 113 g, Gruyere: 113 g, salt: 2 tsp, pepper: 1/2 tsp, truffle oil: 2 oz
5. 5

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

   elbow macaroni: 24 oz
6. 6

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

   breadcrumbs: 1/2 c