Warning: this dish should be x-rated—or even illegal.
Ingredients
INGREDIENTS
aged Irish Cheddar
All Purpose Flour
cayenne pepper
Dry Mustard
fresh breadcrumbs
freshly ground black pepper
freshly shredded Parmesan cheese
gemelli pasta
Gruyere cheese
milk
Salt
Sauce:
Topping:
unsalted butter
white truffle oil
Directions
DIRECTIONS
Preheat the oven to 375°F. Coat an 8 cup baking dish with cooking spray.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions
For the topping, combine the bread crumbs and cheese in a small bowl. Add the melted butter and truffle oil
For the sauce, melt the butter in a large saucepan over medium heat. When the foam subsides stir in the flour and cook, stirring, 2 minutes. Whisk in the milk, increase the heat to medium high, add the dry mustard and cayenne, bring to a simmer, reduce heat to medium and cook until thickened 2-3 minutes. Add the Gruyere and cheddar cheeses and cook, stirring, until melted. Off the heat stir in the truffle oil, salt, and pepper. Add the pasta and stir until well combined. Transfer to the prepared baking dish and top with the breadcrumb mixture.
Bake in the center of the oven until the top is golden and the cheese sauce is bubbling, 18-20 minutes.
