You can make this recipe with any kind of good melting cheese. I have opted for a mix of cheddar and Raclette, because I love their balance of strong flavors. Gouda, Monterey Jack, Emmental, or Gruyère are all nice alternatives that you could try.
You can make this recipe with any kind of good melting cheese. I have opted for a mix of cheddar and Raclette, because I love their balance of strong flavors. Gouda, Monterey Jack, Emmental, or Gruyère are all nice alternatives that you could try.—Skye | From My Dining Table
grams dried macaroni
grams cheddar cheese
grams Swiss Raclette cheese
milliliters heavy whipping cream
teaspoons good truffle oil, divided
grams panko breadcrumbs
- Preheat the oven to 400° F (200° C).
- Bring a saucepan of water to a boil. Add a generous pinch of salt and add the pasta, then cook for 5 minutes, or as per the packet instructions (you want the pasta to be al dente).
- Meanwhile, grate the cheddar and the Raclette into a large mixing bowl; then pour in the cream and stir to combine well.
- When the pasta is done, scoop a little of the cooking water out of the pan (approximately 1/6 cup, or 3 tablespoons) and set to aside.
- Drain the pasta and toss it in the bowl with the cheese. Add the salted cooking water and stir vigorously until the pasta is all well coated in a melted cheese sauce.
- Add 3 to 4 teaspoons of the truffle oil to the pasta, stir well and taste. Season with a little with salt and pepper if needed.
- Grease an ovenproof dish with a little butter, then spoon the cheese-coated pasta into the dish.
- Toss the breadcrumbs into a small bowl and drizzle with the remaining truffle oil. Toss to coat the breadcrumbs in oil, then sprinkle over the pasta.
- Bake for 20 to 30 minutes, until golden brown on top and hot in the middle.
- This recipe is a Community Pick!