Truffled Mac and Cheese
1 lb. elbow macaroni
1 tbsp. table salt
5 tbsp. unsalted butter
6 tbsp. all-purpose flour
1 1/2 tsp. Dijon mustard
5 cups milk
8 oz Monterey Jack cheese, shredded (2 cups)
8 oz. sharp cheddar cheese, shredded (2 cups)
1 tsp. table salt
1 cup fresh bread crumbs
white truffle oil to taste
1. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tbsp. salt; cook until pasta is tender. Drain pasta and set aside in colander. Add a drop of olive oil to prevent sticking.
2. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 tsp. salt until fully melted. Add pasta and cook over medium low heat, stirring constantly, until mixture is heated through.
3. Top with bread crumbs and broil until crumbs are deep golden brown, 3 to 5 minutes. Drizzle with truffle oil to taste. Cool about 5 minutes, then serve.