Truffle Macaroni and Cheese

Created by Executive Chef Dean La Russa
Classic Residence by Hyatt in Palo Alto
Serves 8

• 1 pound macaroni
• 3 ounces unsalted butter
• 6 tablespoons flour
• 4 cups 2% low-fat milk
• pinch nutmeg
• 3/4 cup sharp cheddar cheese
• 3/4 cup grated parmesan cheese
• pinch of salt and pepper to taste

Crumb topping

• 1/2 cup bread crumbs
• tablespoon unsalted butter
• 1-1/2 teaspoons oil -- white truffle oil

1. Slightly undercook the pasta and rinse under cold water to stop the cooking.
2. In a medium saucepot, melt 3 ounces of unsalted butter then add flour.
3. Cook the mixture over medium heat about 4 minutes.
4. Add milk, nutmeg and bring to a boil, stirring constantly.
5. When the milk boils, turn down the heat and continue cooking until the mixture thickens.
6. Whisk in both cheeses and season the mixture with salt and pepper.
7. Stir the cheese sauce into the pasta and place in a 9" x 13" baking dish or 8 individual serving dishes.
8. Combine crumb topping ingredients and toss.
9. Sprinkle crumb topping over the top and bake in a 350°F for 20 minutes or until topping is a deep golden brown.
10. Serve immediately.