I was introduced to truffle oil a few years ago but since it's a bit pricey, I hadn't thought of actually buying some myself. Then I found a little olive oil shop nearby that had it at a reasonable price, so I snatched it up. I'm in love with the recipe. It's definitely one of those so not healthy, but oh so good comfort foods. But to make it a tiny bit healthier, I've added some chopped cauliflower which you can't even detect since the flavor and texture meld so well into the cheesy pasta.
1/2 head of cauliflower, chopped
12 oz cavatappi pasta
1/2 onion, chopped
1 clove garlic, minced
4 tablespoons butter
2 cups milk
1/4 cup flour
1 cup swiss cheese, shredded plus more for topping
1 cup cheddar cheese, shredded
1/3 cup panko bread crumbs
2 tablespoons truffle oil
Cook pasta and cauliflower together until pasta is al dente, drain, and set aside in a pot or large mixing bowl. While pasta is cooking, saute onion and garlic in butter until brown.
Add milk and flour to the pan and whisk until there are no flour chunks and bring to a boil. Remove from heat, add the truffle oil and the cups of cheddar and swiss cheese and mix well until the cheese is melted.
Pour the mixture over pasta and cauliflower and mix, then pour into a 13 by 9 inch baking dish.
Top with the panko crumbs and a sprinkling of cheese. Broil for 3-4 minutes until the top is brown and crispy. Remove from oven, wait until it's a bit cooler, then stuff your face. You can thank me later.