- 1 box of pasta, shape of
- 3 cups of 2% milk
- 1 tbsp Black Truffle Oil
- 3 tbsp butter, melted
- 3 tbsp flour
- 2 cups shredded cheddar cheese
- 2 cups shredded Parmesan cheese
Cook pasta to al dente, then set aside.
In a medium size pan, melt 3 tablespoons of butter over low heat. Whisk in 3 tablespoons of flour and mix well.
Slowly pour in 3 cups of milk, continue to whisk. Cook until mixture starts to thicken. Turn off heat and add 2 cups of shredded cheddar cheese and 1 cup of Parmesan cheese.
Once cheese melts, add 1 tablespoon of Black Truffle Oil. Immediately toss with cooked pasta to evenly coat.
Serve immediately warm, or transfer into a 2 quart casserole dish and top with an additional 1/2 cup of cheddar cheese and bale for 20 minutes at 350 degrees or until golden brown.