Ingredients:

  • 8 oz elbow macaroni or cavatappi
  • 1 cup 2% milk
  • 1/2 cup steamed cauliflower
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups sharp white cheddar, freshly grated
  • 1/2 cup Gruyère cheese, freshly grated
  • 1 tbsp black truffle oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted butter
  • 2 tbsp grated Parmesan

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions to ensure it remains al dente.
  2. While the pasta cooks, blend the steamed cauliflower with a splash of the milk until completely smooth.
  3. Drain the pasta, reserving 1/4 cup of the starchy pasta water.
  4. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and looks pale gold.
  5. Slowly whisk in the milk and cauliflower puree. Continue whisking over medium heat for 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the garlic powder, nutmeg, and cracked black pepper.
  6. Remove the pan from direct heat. Fold in the white cheddar and Gruyère one handful at a time, stirring constantly until the sauce is ivory and glossy. If the sauce is too thick, whisk in a tablespoon of the reserved pasta water.
  7. Fold the cooked pasta into the cheese sauce and drizzle in the black truffle oil, stirring gently to combine.
  8. For the golden crust, mix Panko breadcrumbs, melted butter, and Parmesan. Sprinkle over the mac and cheese and broil until golden brown.