1 box Elbow Macaroni or Orecchiette Shells
1 1/2 cups Milk
2 tablespoons Butter, unsalted
2 tablespoons All-purpose Flour
6 ounces Fontina cheese, grated
4 ounces Goat Cheese, broken into pieces
2 1/2 teaspoons Truffle oil
1 1/2 teaspoons Kosher salt
1/4 teaspoon Ground Black Pepper
2 tablespoons fresh Sage, cut small chiffonade
3 tablespoons Italian Breadcrumbs
Preheat oven to 375 degrees Fahrenheit.
Bring a large pot a salted water to a rolling boil. Add pasta and cook until al dente. Drain and set aside until sauce is ready.
While pasta is cooking, start making the sauce. In a heavy bottom pot, melt butter over medium heat. Whisk in flour and let cook for 2-3 minutes. Slowly whisk in the milk. Let cook for an additional 3-4 minutes. Sauce should be thick, smooth, and creamy. Remove from heat and stir in the cheeses, truffle oil, salt and pepper. Add the cooked pasta and sage. Stir to mix well.
Transfer to a medium baking dish. Sprinkle with breadcrumbs evenly over the top. Bake for 30 minutes. When finished, the mac and cheese should be bubbly and tops golden brown.
Photographed by Alli Shepherd.