French In A Flash: Truffled Macaroni Gratin Recipe

• 3 tablespoons black truffle butter, plus 1 tablespoon, room temperature
• 3 tablespoons flour
• 2 1/2 cups whole milk
• 1 pound rigatoni
• 3 ounces grated Gruyere
• 3 ounces grated sharp white cheddar
• 1/4 pound mild brie, rind removed
• Pinch nutmeg
• 1 cup heavy cream
• 1 cup baguette crumbs
• Black truffle oil, for drizzling
• Salt and freshly cracked black pepper

1. Preheat the oven to 400u0b0F.
2. Cook the rigatoni in salted boiling water until just shy of al dente. It will continue to soften in the oven, so the last thing you want is soggy over-cooked pasta.
3. Mix the cooked, drained rigatoni with the cheese sauce in a large bowl. Add the heavy cream, and toss. Divide into 4 buttered individual gratin dishes (you could also use a large baking dish). Use your fingers to rub the remaining tablespoon of truffle butter into the bread crumbs and the reserved cheese. Divide the topping evenly over the 4 gratin dishes.
4. Place the dishes on a baking sheet, and bake for 20 minutes, until the bechamel is bubbling, and the crumbs are golden. Drizzle with a touch of black truffle oil, and serve super hot.

black truffle butter, flour, milk, rigatoni, gruyuere, brie, nutmeg, heavy cream, baguette crumbs, truffle oil, salt

Taken from www.seriouseats.com/recipes/2009/12/truffled-macaroni-and-cheese-gratin-recipe.html (may not work)