Ingredients
Scale
- 300g elbow macaroni or pasta shells (you can substitute with gluten-free pasta if preferred)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or gluten-free flour blend)
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp mature cheddar cheese, grated
- 1 cup Gruyère cheese, grated (substitute with Emmental if desired)
- 2 teaspoons white truffle oil (adjust to taste)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder (optional, but adds warmth)
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs (for a crunchy topping; use gluten-free if needed)
- 2 tablespoons Parmesan cheese, grated (for topping)
Instructions
- Begin by preheating your oven to 180°C (350°F). This is the perfect time to gather your ingredients and prepare for some kitchen magic.
- Cook the macaroni in a large pot of salted boiling water until just al dente, about 7-8 minutes. Drain well and set aside. I like to reserve a little pasta water, just in case the sauce needs loosening later.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about 2 minutes to form a smooth roux. This step reminds me of my mum’s patient teaching — the foundation of any good cheese sauce.
- Gradually pour in the warmed milk and cream while whisking constantly. Keep stirring until the sauce thickens and becomes silky, about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon beautifully.
- Lower the heat and stir in the Dijon mustard, garlic powder, salt, and pepper. Then fold in the grated cheddar and Gruyère cheeses, stirring gently until melted and smooth. Take a moment here to breathe in that rich, cheesy aroma — it’s pure comfort.
- Remove the sauce from heat and drizzle in the truffle oil. I always add this last to preserve its delicate flavour. Be cautious; a little goes a long way!
- Combine the cooked pasta with the cheese sauce, mixing thoroughly to ensure every piece is luxuriously coated.
- Transfer the mixture into a buttered ovenproof dish. Sprinkle the panko breadcrumbs and Parmesan cheese evenly over the top for a golden, crispy crust.
- Bake in the preheated oven for 20-25 minutes, or until the topping is beautifully browned and bubbling around the edges. I like to keep an eye on it towards the end — that toasty crust is the crowning glory.
- Remove from the oven and let it rest for 5 minutes before serving. This little pause lets the flavours settle and makes it easier to serve up generous, gooey portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
