Ingredients
The following ingredients have 4 Servings
- 1 pound elbow pasta (, cooked according to box al dente)
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups milk
- 2 teaspoons truffle oil
- 1 cup white cheddar (, shredded)
- 1/2 cup aged gouda (, shredded)
- kosher salt & freshly ground pepper
Instruction
- In a large, heavy bottom saucepan, melt butter. Whisk in flour until a paste forms.
- Continue to cook on medium heat until paste turns a light brown.
- Whisk in milk until smooth. Add truffle oil (or pate).
- Whisk in shredded cheeses until smooth.
- Using a pasta spoon, toss cooked pasta with cheese sauce.
- Test for seasoning and then add Kosher salt or cracked pepper sparingly. This will vary based on how salty your cheese was.
- For serving, drizzle with another dab of truffle oil or top with pea shoots (pictured).
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
