SERVES 4
Comfort food reaches new heights in this take on classic mac and cheese enriched with truffle oil. Cavatappi is a corkscrew-shaped macaroni, and mezzi rigatoni is a squat variation; they can be found in Italian markets or specialty stores. If unavailable, regular rigatoni, elbow macaroni, or whichever pasta shape you prefer for your mac and cheese will work. We include panko, Japanese breadcrumbs, which are coarser and lighter than those normally used in the United States. They can be found in Japanese grocers, international food stores, and some supermarkets. Truffle oil can be found in specialty grocers and Italian markets; read more about this delicacy here.
¾ pound cavatappi or mezzi rigatoni
1 tablespoon truffle oil or more to taste
3 tablespoons unsalted butter
¼ teaspoon paprika
Leaves from 2 sprigs fresh thyme
1 large shallot, minced
1 small bay leaf
3 tablespoons all-purpose flour
Pinch cayenne pepper
2¼ cups whole milk, scalded
1½ cups grated gruyère cheese, about 3 cups
1½ cups grated extra sharp cheddar
Pinch freshly ground nutmeg
Kosher salt and freshly ground black pepper
1 large garlic clove, finely minced
2 tablespoons chopped fresh parsley
1 cup panko breadcrumbs
PREHEAT the oven to 375°F.
BRING a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and toss with truffle oil.
MEANWHILE, melt butter in a 3-quart saucepan over medium-low heat. Add paprika, thyme leaves, shallots, and bay leaf. Cook until the shallots are soft, about 5 minutes. Remove the bay leaf and whisk in the flour and cayenne. Cook for 2 minutes over low heat, stirring. Slowly whisk in the hot milk and simmer, stirring constantly with a wooden spoon until thickened and creamy. Remove from the heat and stir in the gruyère, cheddar, and nutmeg. Season with salt and pepper.
ADD the pasta to the sauce and toss stir well to combine. Pour into a 2-quart baking dish.
COMBINE the garlic, parsley, and breadcrumbs in a small bowl. Sprinkle the crumbs over the pasta and bake for 35 minutes or until the sauce is bubbly and the crumbs are golden brown. Serve hot.