Ingredients
- 7 cup dry elbow macaroni
- 6 cup heavy cream
- 1 teaspoon ground nutmeg
- 1 1/4 cup grated asiago cheese
- 1 1/4 cup grated parmesan cheese
- 1 1/4 cup grated fontina cheese
- 3/4 cup grated gjetost cheese
- 1/2 cup white truffle oil
Preparation
Baking Directions:
Cook macaroni al dente according to directions on package.
Drain and set aside.
Reduce cream and nutmeg by half in a heavy saucepan.
Combine all cheeses and reserve 3/4 cup to the side.
When cream is reduced, add cheese mixture while whisking constantly.
After all cheese is incorporated; whisk in truffle oil.
Fold in cooked macaroni and season with salt and pepper.
Garnish with remaining 3/4 cup of cheese blend.
