My family loves truffle anything! I can’t say that I disagree. Truffled Mac and Cheese is what I call a “fancy” comfort food. This can be a side for a formal dinner, or an impressive game-day addition. When it comes to Mac and Cheese everyone ALWAYS wants seconds. So I made this version for a crowd. Because well my family i always a crowd and I love it!
Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. You don't want them to be fully cooked. Then drain the pasta.
Meanwhile preheat the oven to 375 degrees and butter a 9x13 baking dish.
Heat a large saucepan to medium-high heat and melt in the truffle butter. Add the flour, cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk/light cream, and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Add in the nutmeg. Remove from the heat. Add a pinch of pepper and 3 cups each of the Gruyère and cheddar. Stir until smooth.
Remove from the heat. Add a pinch of pepper and 3 cups each of the Gruyère and cheddar. Stir until smooth.
Pour the cheese sauce onto the macaroni and stir well. Transfer to the prepared baking dish and top with the remaining cheeses.
Then sprinkle the remaining cheese over the top. Then take the breadcrumbs and sprinkle them over the top, along with the chives.
Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.