Homemade French Laundry-Inspired Truffled Mac 'n' Cheese

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. 2

   Cook pasta according to package directions in well-salted water until al dente. Drain well and set aside.

3. 3

   While pasta cooks, prepare the cheese sauce: In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms and smells slightly nutty.

4. 4

   Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.

5. 5

   Remove from heat and stir in the onion powder, nutmeg, 1/2 tsp salt, and black pepper. Add the shredded Gruyère, sharp white cheddar, and 1/2 cup Parmesan cheese, stirring until completely melted and smooth. The sauce should be creamy and lump-free.

6. 6

   Stir in the Dijon mustard and 1-2 teaspoons of white truffle oil. Taste and adjust seasoning if needed.

7. 7

   Add the drained pasta to the cheese sauce and stir until evenly coated.

8. 8

   Pour the macaroni and cheese mixture into the prepared baking dish.

9. 9

   In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter and 2 tablespoons of grated Parmesan cheese. Sprinkle evenly over the top of the macaroni and cheese.

10. 10

    Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.

11. 11

    Let rest for 5 minutes before serving. Garnish with fresh chives, if desired.