This rich take on the traditional comfort food is dripping with Italian influence. Here, Swartz swaps in nutty Parmigiano, smooth Fontina and piquant Gorgonzola to substitute for the traditional cheddar making this version of mac & cheese just a little different. The addition of truffle oil at the end makes this a dish worthy of dinner guests.
- 1 pound elbow macaroni
- 2 tablespoons vegetable oil
- 8 ounces heavy cream
- 2 ounces Parmigiano cheese, grated
- 3 ounces Fontina cheese, grated
- 1 1/2 ounces Dolce Gorgonzola, crumbled
- truffle oil for serving
- salt & black pepper to taste
- Cook the elbow macaroni according to the instructions on the package.
- When done, immediately drain the pasta and rinse the cooked macaroni in cold water to stop the cooking process. Drain the macaroni and toss lightly with vegetable oil. Set aside.
- Pour the cream into a skillet. Over low heat reduce the cream until it is thick.
- Once reduced, gradually stir the cheeses in, blending well so that the cheese will smoothly melt into the cream. Add salt and pepper to taste and continue to heat slowly until hot.
- Toss the macaroni into the cream sauce and simmer until hot.
- Transfer into four serving bowls and drizzle with truffle oil. Serve immediately.