California Truffled Macaroni and Cheese

• 4 tablespoons butter
• 1 lb elbow macaroni
• 2 quarts whole milk
• 12 cup flour
• 12 tablespoon minced garlic
• 12 lb sharp cheddar cheese, cut into 1/4-inch dice
• 14 lb montgomery cheddar cheese, cut into 1/4-inch dice (or use a mild Cheddar)
• 2 ounces gorgonzola, crumbled
• 12 teaspoon Tabasco sauce
• 1 teaspoon black truffle oil
• kosher salt
• fresh ground black pepper
• 12 cup grated parmigiano-reggiano cheese
• 14 cup panko breadcrumbs
• fresh chives

1. Preheat oven to 350; lightly butter a 13x9 inch baking dish and place on a foil-lined sheet pan.
2. Bring a large pot of water to boiling over high heat; cook pasta until al dente8 to 10 minutes; drain.
3. In a saucepan over med-high heat, heat the milk until almost scalding.
4. In another saucepan over med-low heat, melt 4 tablespoons butter; add to it the flour; cook/stir until smooth and straw-colored, about 3 minutes.
5. Increase heat to medium; whisk the hot milk into the flour mixture and continue whisking until smooth.
6. Slowly bring to a boil, stirring occasionally to make sure the milk at the bottom doesnt burn; then remove from heat.
7. Add in the garlic, sharp Cheddar, Montgomery Cheddar, and Gorgonzola cheese; mix carefully.
8. Add in the Tabasco and truffle oil; season with salt and pepper.
9. Stir in the cooked macaroni.
10. Transfer mixture to prepared baking dish.
11. Combine the Parmigiano-Reggiano and panko; sprinkle over the macaroni mixture.
12. Bake 15-20 minutes, until bubbling and browned.
13. Garnish individual servings with chives.

butter, elbow macaroni, milk, flour, garlic, cheddar cheese, cheddar cheese, gorgonzola, tabasco sauce, truffle oil, kosher salt, fresh ground black pepper, cheese, breadcrumbs, fresh chives

Taken from www.food.com/recipe/california-truffled-macaroni-and-cheese-222378 (may not work)