Four-Cheese Truffled Macaroni and Cheese


  • 1 (16 ounce) package cavatappi (corkscrew macaroni)
  • 6 tablespoons butter
  • ½ cup flour
  • 5 ½ cups milk, divided
  • 2 ½ cups shredded smoked Gouda cheese
  • 2 cups shredded sharp Cheddar cheese
  • 1 ½ cups shredded Swiss cheese
  • 1 ½ cups grated Parmesan cheese, divided
  • ½ cup dry bread crumbs
  • 1 tablespoon truffle oil
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.


  • Step 2

    Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.

  • Step 3

    Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.

  • Step 4

    Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.

  • Step 5

    Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.

  • Step 6

    Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

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