Ruth’s Chris Truffle Mac and Cheese

Instructions:

1. Cook the pasta in well-salted water until just al dente. Drain and set aside.
2. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a smooth roux.
3. Slowly whisk in the warm milk and heavy cream, stirring constantly, until the sauce thickens and becomes silky.
4. Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan until fully melted and smooth.
5. Season the sauce with salt and pepper.
6. Add the cooked pasta and gently fold until evenly coated.
7. Remove from heat and stir in the truffle oil a little at a time, tasting as you go.
8. Transfer to a serving dish or baking dish. If desired, sprinkle with breadcrumbs or extra Parmesan.
9. For a golden finish, broil for 2 to 3 minutes, watching closely. Let rest for 5 minutes before serving.

Variations

• Add sautéed mushrooms for extra earthy depth.
• Substitute fontina for Gruyère for a creamier melt.
• Use black truffle butter instead of oil for deeper flavor.
• Add a pinch of nutmeg for subtle warmth.

Tips

• Warm the milk before adding to prevent lumps in the sauce.
• Use freshly grated cheese for the smoothest texture.
• Add truffle oil off the heat to preserve its aroma.
• A little truffle oil goes a long way—restraint is key for steakhouse-quality flavor.