“My sister sent me some fabulous white truffle oil and I found this recipe in Cooking LIght and had to try....it is fabulous and putting here for safe keeping... I added 1 cup of white chedder to it as I wanted a more cheesy flavor.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). Cover and remove from eat; let stand 15 minutes.
  2. Cook pasta according to package directions; drain.
  3. Strain milk mixture through a solander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixuture cools to 155 degrees. Gradually add cheeses, stirring until cheeses are melted. Stir in pasta and truffle oil.
  4. Spoon mixture into a 2 quart buttered baking dish.
  5. Mix bread crumbs, parmesean cheese and garlic cloves together. Sprinkle on top
  6. Preheat broiler.
  7. Place dish on middle rack in oven; broil 2 minutes or until brown.
  8. (I preheated oven to 350 degrees and put into preheated oven for 15 minutes).

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