Ingredients
For the Mac and Cheese
- 6 tablespoon butter - plus extra to grease casserole dish
- 2 cloves fresh garlic - finely chopped
- 2 tablespoon cornstarch
- 4 cups half & half - divided
- ½ teaspoon truffle salt
- ¼ teaspoon ground white pepper - you can use black pepper, you will see the specks
- 4 ounces grated Parmesan cheese
- 4 ounces grated sharp white cheddar
- 6 ounces grated fontina cheese
- 6 ounces grated gruyere cheese
- 1 box Barilla Gluten Free Elbows - uncooked
For the topping
- ½ cup gluten free breadcrumbs or panko - or use fresh breadcrumbs (see note)
- ½ cup grated Parmesan cheese
- ¼ teaspoon truffle salt
- 1-2 tablespoon truffle oil
Instructions
For the Mac and Cheese
- Preheat oven to 350 degrees. Grease a 9 x 13 pan with butter
- In a small bowl combine ½ cup half and half with cornstarch. Stir until there are no lumps and it is well combined. Set aside.
- In a large saucepan, melt butter over a medium heat. Add garlic, stirring to make sure it doesn’t brown. Once it is fragrant and softened add remaining half and half, then the cornstarch mixture.
- Stir constantly so that it doesn’t burn or stick on the bottom of the pan. Bring it to a low boil and let thicken slightly. It will start to stick to the sides of the pan some. At this point turn the heat off.
- Add the cheeses, truffle salt and pepper. Stir until all of the cheese has melted and it is combined well.
- Add the dry pasta and stir until it is completely combined.
- Pour into the greased baking dish.
- Sprinkle breadcrumb mixture evenly on top.
- Bake for 30 minutes uncovered, then 20 minutes covered. Remove from oven and let rest for about 5 minutes before serving.
For the Topping:
- In a small bowl, combine all dry ingredients.
- Drizzle with truffle oil a little at a time, while stirring. When it looks like damp sand, it is ready to go! Set aside while you work on the Mac & Cheese.
Notes
You can easily make fresh breadcrumbs by putting 1 slice of fresh gluten free bread in a food processor. Pulse a few times until the crumbs are your desired size. I use 1 slice of Udi's New Delicious multigrain bread from their regular sized loaf. Once processed into crumbs, it measured 1 cup. I combined it with the same measurements of the remaining ingredients as the recipe states. It turns out fantastic. I prefer it this way, but understand if you find it easier to use store bought breadcrumbs. I do that too when I need a short cut:-)