Ingredients
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
Step 1
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Step 2
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.
Step 3
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.
Step 4
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.
StepStep 5
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.
Step 6
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds. Let stand for 15 minutes before serving.