White Truffle Mac and Cheese

Put truffle oil on anything and it makes it more amazing. Put truffle oil in Mac & Cheese, which happens to be my favorite food, and you have a culinary taste sensation. I got this recipe from my friend, Adam, and it rocks. It's pretty rich, and definitely not "healthy," but it's perfect for a special occasion. My husband and I made this for Valentine's, and to me this meal was way better than anything we could've gotten on one of those overpriced Valentine's menus.

Ingredients (makes 4-5 servings)
-1/4 C (1/2 stick) butter
-1/4 C all-purpose flour
- 1 C milk
- 1 C heavy cream
- 6 oz (2 C) dry elbow macaroni
- 4 oz (1 C) shredded Cheddar
- 2 oz (1/2 C) shredded Swiss cheese
- 1 oz ( 1/4 C) crumbled blue cheese or Gorgonzola
- 1 TBSP Worcestershire sauce
- s & p, to taste
- Bread crumbs (we used panko)
~ 3 TBSP White (or Black_ truffle oil)

(Preheat oven to 350)
Steps
1. In a large saucepan over med-low heat, melt the butter, then whisk in the flour, stirring for several minutes.

2. Slowly pour in the milk and cream, whisking constantly. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.

3. While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta, drain and set aside.
4. When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, and 2 TBSP truffle oil. Season with salt and pepper.

5. Add the macaroni to the cheese sauce and stir over medium-low heat for a couple minutes. Poor the noodles into a greased casserole dish and top with bread crumbs. Bake for about 15 minutes and then broil for a few minutes until breadcrumbs are golden brown.

6. Lightly drizzle with truffle oil.