Ingredients

• 1 , 16 ounce
• 6 tablespoons butter
• 0.5 cups all-purpose flour
• 5.5 cups milk , divided
• 2.5 cups shredded smoked Gouda cheese
• 2 cups shredded sharp Cheddar cheese
• 1.5 cups shredded Swiss cheese
• 1.5 cups grated Parmesan cheese , divided
• 0.5 cups dry bread crumbs
• 1 tablespoon truffle oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 While the pasta is cooking, melt butter in a large pot over medium-low heat. Whisk flour into melted butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk in 2 cups milk until smooth. Stir in remaining milk, increase the heat to medium-high, and cook, whisking constantly, until thick and almost boiling, 5 to 10 minutes.
4. 4 Add Gouda, Cheddar, Swiss, and 1 cup Parmesan; stir until cheeses melt and sauce is smooth. Fold in cooked cavatappi until coated. Pour mixture into the prepared baking dish.
5. 5 Stir remaining 1/2 cup Parmesan cheese and bread crumbs together in a small bowl; sprinkle over cavatappi mixture, then drizzle truffle oil over top.
6. 6 Bake in the preheated oven until sauce is bubbling and topping is golden, about 30 minutes. Cool for 10 minutes before serving.

Nutrition per serving