Categories: Casserole, Macaroni and Cheese, Side Dish

Ingredients

• 4 tablespoons butter
• 1 lb elbow macaroni
• 2 quarts whole milk
• 1/2 cup flour
• 1/2 tablespoon minced garlic
• 1/2 lb sharp cheddar cheese, cut into 1/4-inch dice
• 1/4 lb montgomery cheddar cheese, cut into 1/4-inch dice (or use a mild Cheddar)
• 2 ounces gorgonzola, crumbled
• 1/2 teaspoon Tabasco sauce
• 1 teaspoon black truffle oil
• kosher salt
• fresh ground black pepper
• 1/2 cup grated parmigiano-reggiano cheese
• 1/4 cup panko
• fresh chives

Directions

1. Preheat oven to 350°; lightly butter a 13×9 inch baking dish and place on a foil-lined sheet pan.

2. Bring a large pot of water to boiling over high heat; cook pasta until al dente-8 to 10 minutes; drain.

3. In a saucepan over med-high heat, heat the milk until almost scalding.

4. In another saucepan over med-low heat, melt 4 tablespoons butter; add to it the flour; cook/stir until smooth and straw-colored, about 3 minutes.

5. Increase heat to medium; whisk the hot milk into the flour mixture and continue whisking until smooth.

6. Slowly bring to a boil, stirring occasionally to make sure the milk at the bottom doesn?t burn; then remove from heat.

7. Add in the garlic, sharp Cheddar, Montgomery Cheddar, and Gorgonzola cheese; mix carefully.

8. Add in the Tabasco and truffle oil; season with salt and pepper.

9. Stir in the cooked macaroni. 10 Transfer mixture to prepared baking dish.

10. Combine the Parmigiano-Reggiano and panko; sprinkle over the macaroni mixture. Bake 15-20 minutes, until bubbling and browned.

11. Garnish individual servings with chives.

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