16 oz package of elbow macaroni
4 Tbsp butter
¼ Tbsp ground black pepper
4 Tbsp flour
2 Cups warm whole milk
¼ tsp + ¼ tsp SOOC Truffle Sea Salt
⅛ tsp ground nutmeg
⅛ tsp ground cayenne
½ tsp garlic powder
1 Cup (packed) grated block New York extra sharp cheddar
1 Cup (packed) grated block Gruyere cheese
SOOC Black Truffle Oil
Chopped parsley for garnish
In a medium sized saucepan, bring water to a boil. Once boiling, salt the water and add pasta. Cook according to the package, then drain and return to the pot (saving a cup of pasta water).
In a small saucepan, make the roux. Melt the butter in the pan, and add in the black pepper, stirring until fragrant. Add in the flour and whisk until well combined. 3. Add the warm whole milk to the roux, whisking until thickened. Add the ¼ tsp SOOC Truffle Sea Salt, ground nutmeg, ground cayenne, ground garlic powder, and grated cheeses. Fold together until the cheese has fully melted.
Pour the melted cheese over the cooked macaroni, folding until thoroughly combined. Add in a tablespoon of pasta water at a time if the cheese sauce needs to be thinned out. Season with ¼ tsp of SOOC Truffle Sea Salt.
To serve, finish by drizzling some of the SOOC Black Truffle Oil over a serving of mac and cheese and top with chopped parsley. Enjoy!