This cheesy delicious dinner is everything you could ever want! Rich, decadent, and so creamy. Take simple mac and cheese to a whole new level with four kinds of cheese and our White Truffle Olive Oil.
1 cup breadcrumbs
½ cup freshly grated Parmigiano Reggiano cheese
3 tablespoons Sutter Buttes White Truffle Olive Oil, divided
3 tablespoons unsalted butter, plus extra for buttering the dish
2 tablespoons all purpose flour
2 cups half and half
¼ lb. grated Swiss cheese
¼ lb. grated Fontina cheese
1/2 lb. grated Cheddar cheese
½ teaspoon Sutter Buttes Tuscan Herb Sea Salt
½ teaspoon black pepper
1 lb. elbow macaroni
Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. In a small bowl, mix breadcrumbs, 1 tbsp. melted butter and 1 tbsp. white truffle olive oil and set aside. In a large, heavy saucepan, melt 2 tbsp. Butter and 1 tbsp truffle oil over medium heat. Add the flour and whisk for 3 minutes, or until the mixture is thoroughly combined and forms a thick paste. Whisk in the half and half slowly and bring to a simmer. Cook for 4 minutes. Stir in Swiss, Cheddar and Fontina cheese, stirring until melted. Add remaining white truffle oil and add salt and pepper to taste. Add pasta to boiling water and cook according to package directions and drain well. Stir half the pasta into the cheese mixture. Add more pasta to mixture to create the desired pasta to sauce ratio, according to your preference. Butter a 2 qt. baking dish and pour pasta into dish. Top with breadcrumb mixture and bake for 30-35 minutes until pasta is bubbly and breadcrumbs are golden brown.