Ingredients:
4 tablespoons of unsalted butter
Salt & pepper
1 1/2 pounds of elbow macaroni noodles
1/4 cup all-purpose flour
1/2 tsp sweet paprika
1/2 tsp mustard powder
2 cups milk
1 cup half-and-half
1 1/2 cups shredded Gruyère cheese
1 1/2 cups shredded white cheddar cheese
2.5 oz White Truffle Butter
8 oz Mascarpone Cheese
1/2 cup heavy cream
Directions:
Preheat oven to 375°F. Grease a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl.
Return the saucepan to medium-high heat and melt the 4 tablespoons of butter. Add the flour, paprika and mustard powder and cook, stirring well, until it’s combined and starts to bubble, about 2-3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt & pepper and bring to a low boil. Simmer, whisking frequently to smooth out any lumps, for 4-5 minutes. Remove from the heat. Add 1 cup each of the Gruyère and cheddar. Stir until smooth.
Pour the cheese sauce onto the noodles, add the truffle butter, mascarpone, and heavy cream. Stir to combine. Taste, then season with salt if needed. Transfer to the prepared baking dish and top with the remaining shredded cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
