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Dairy
Easy
50 Minutes
Diets 
Enjoy this warm, comforting, and cheesy mac and cheese to serve alongside some hot cocoa on cold winter days.
16 ounces Tuscanini Elbow macaroni
6 tablespoons butter, divided
4 tablespoons all-purpose flour
2 cups whole milk
salt, to taste
2 teaspoons Tuscanini Truffle Oil
2 cups shredded mozzarella cheese
3/4 cup Gefen Panko Crumbs
chopped fresh parsley
Preheat the oven to 375 degrees Fahrenheit.
Cook macaroni in salted water according to package directions.
While the macaroni is cooking, heat four tablespoons of the butter up in a pot over medium heat. When the butter is melted, add in the flour and mix well until a smooth and creamy roux is formed.
Slowly add in the milk and mix well. Cook for two to three minutes until the mixture starts to thicken. Add in the shredded cheese. Season with salt to taste. Remove the cheese sauce from the heat and stir in the truffle oil.
Strain the pasta and toss with the cheese sauce.
Pour the pasta into a nine- by 13-inch or mini ramekins.
Melt the remaining two tablespoons of butter. Mix with the panko crumbs and sprinkle the panko mixture over the pasta.
Bake until the cheese is bubbly and the top is lightly browned, about 25–30 minutes.
Garnish with fresh chopped parsley.
Sponsored by Tuscanini
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