1 pound elbow macaroni
1 tablespoon vegetable oil
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup GF flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup freshly grated Parmesan Cheese (about 4 ounces), at room temperature 1
1 1/2 cups freshly grated Truffle cheese (about 6 ounces)
How to Make It
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the salt and pepper. Add the Cheddar, Parmesan and 3/4 cup of the Truffle and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Truffle. Bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds. Let stand for 15 minutes before serving.