Truffle Baked Macaroni and Cheese

• 8 ounces elbow macaroni
• 6 tablespoons butter
• 3 tablespoons flour
• 3 1/2 cups milk
• 1/2 medium white onion
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 pinch cayenne pepper
• 3 tablespoons black truffles, finely chopped
• 10 ounces sharp aged white cheddar, grated
• 3 ounces Gruyere, grated
• 1 ounce Parmesan cheese, grated
• 2 drops black truffle oil
• 1 cup brioche breadcrumbs
• 2 tablespoons parsley, chopped
• sliced black truffles, to garnish (optional)

1. Preheat oven to 350 degrees F.
2. In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes).
3. Strain and place on a lightly oiled sheet pan.
4. While the macaroni is cooking, in a separate pot, melt 3 tablespoons of butter and whisk in the flour.
5. Continue to cook over low heat for 4 minutes stirring constantly.
6. Add the milk, chopped truffles, onion and bay leaf.
7. Simmer for 10 minutes.
8. Remove onion and bay leaf.
9. Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses.
10. Season with salt and black pepper and fold in macaroni.
11. Pour into a 2-quart casserole dish.
12. Top with remaining cheddar.
13. Melt the remaining butter in a saute pan and toss bread crumbs and parsley to coat.
14. Top the macaroni with bread crumb mixture.
15. Bake for 30 minutes.
16. Remove from the oven let stand for about 5 minutes.
17. Serve with fresh shaved black truffles.

elbow macaroni, butter, flour, milk, white onion, bay leaf, kosher salt, black pepper, cayenne pepper, black truffles, white cheddar, gruyere, parmesan cheese, drops black truffle oil, breadcrumbs, parsley, black truffles

Taken from www.foodrepublic.com/recipes/truffle-baked-macaroni-and-cheese-recipe/ (may not work)