Truffled Macaroni and Cheese
1 lb. elbow macaroni or cavatappi
1 Tbsp.table salt
5 Tbsp.unsalted butter
6 Tbsp.all-purpose flour
1 1/2 tsp. powdered mustard
¼ tsp. cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 tsp. table salt
White truffle oil to taste
1 fresh truffle
Adjust oven rack to lower-middle position and heat broiler.
Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
Transfer mixture to broiler-safe 9-by 13-inch baking dish and broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
Cool about 5 minutes, then serve.
Shave seasonal truffles over each serving
For more info:
"The Hunger: A Story of Food, Desire and Ambition" by John DeLucie (Ecco Press)
Check out the CBS News "Sunday Morning" Recipes Index for more tasty selections from our guests, contributors and Bon Appetit magazine!