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Author Notes: 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
- 500 grams dried macaroni
- 300 grams cheddar cheese
- 200 grams Swiss Raclette cheese
- 500 milliliters heavy whipping cream
- 7 teaspoons good truffle oil, divided
- 75 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!