Per Se Inspired Truffled Macaroni & Cheese (Home Edition)

Instructions

1. 1

   Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain well and set aside. Do not rinse.

2. 2

   Make the Roux: While the pasta cooks, melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Once melted, add the all-purpose flour and whisk constantly for 1-2 minutes to create a smooth roux. Do not let it brown.

3. 3

   Build the Béchamel: Gradually whisk in the warm whole milk and heavy cream, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Bring to a gentle simmer, then reduce heat to low.

4. 4

   Form the Cheese Sauce: Remove the saucepan from the heat. Stir in the Dijon mustard, 1/2 tsp salt, white pepper, and nutmeg. Gradually add the grated Gruyère and sharp white cheddar cheeses, stirring continuously until completely melted and smooth.

5. 5

   Add Truffle: Stir in 1 tablespoon of white truffle oil. Taste and add more truffle oil, if desired, remembering that a little goes a long way.

6. 6

   Combine and Serve: Add the cooked, drained macaroni to the cheese sauce and stir gently until every piece is coated.

7. 7

   Optional Baking Step (for an extra touch): For a crispy top, transfer the macaroni and cheese to individual oven-safe ramekins or a small baking dish. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until bubbly and lightly golden on top.

8. 8

   Garnish and Enjoy: Serve immediately, garnished with fresh chopped chives or parsley, if using.