Rigatoni and Gruyere “Mac and Cheese” with white truffle oil

Serves 8-10

1 1/2 lbs. Rigatoni or other tube pasta

1/2 cup unsalted butter

1/4 cup all-purpose flour

3 cups light cream (half-and-half) or milk

2 1/2 cups shredded Gruyere cheese

white truffle oil, to taste

1 cup buttered bread crumbs

sea salt and freshly ground pepper

9×13-inch baking dish or gratin, buttered

Preheat oven to 400 degrees Fahrenheit. Bring a large pot f water to a full boil, add a couple of pinches of salt and add the pasta. Cook until the pasta is just tender. Drain, rinse, and place in a large mixing bowl.

Melt the butter in a saucepan. Beat in the flour and cook until lightly browned, about five minutes. Add the cream or milk and continue to beat and cook until the mixture thickens and it smooth. Add the cheese, continue to beat, and add white truffle oil and salt and pepper to taste. Pour the sauce over the pasta and mix well. Taste, adding more white truffle oil and/ or salt and pepper if necessary. Pour into the prepared baking dish. Top with buttered bread crumbs.

Bake in the preheated oven for 15-20 minutes, until heated through and browned on top. Let sit for five minutes before serving.

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