1poundelbow macaroni or other shaped pasta noodles
2teaspoonsMTOO White Truffle Oil
1 1/2cupswhole milk
1tablespoonMTOO Cinnamon Pear Balsamic Vinegar
1cupshredded raclette cheese
1cupshredded mild cheddar cheese
2tablespoonsgrated Parmesan cheese
1/2cuppanko bread crumbs
1tablespoonAGLIO OLIO SPICE BLEND
1teaspoonSRIRACHA HOT CHILE
salt to taste
Preheat an oven to 375°F. Grease a 9-by-13-inch baking dish with butter.
Bring a large saucepan of salted water to a boil. Add macaroni and cook until not quite al dente, stirring occasionally. Drain and transfer to a large bowl. Drizzle with truffle oil and mix to coat pasta.
Return the saucepan to medium heat and melt the butter. Occasionally swirl the pan to ensure that the milk solids are evenly being browned 2-3 minutes. Once the butter is nutty and browned, sprinkle over the flour and mustard powder and cook for about 2 minutes until a roux forms and no lumps remain.
Slowly whisk in milk, half-and-half, cinnamon PEAR balsamic and a large pinch of salt and bring to a boil. Lower heat to a simmer, stirring frequently, for about 5 minutes until mixture thickens.
Remove from the heat and add a pinch of pepper and 1 cup each of the cheddar and raclette. Stir until smooth. Return the pasta to the pan and stir in with the cheese sauce until evenly coated.
In a small, separate bowl, combine the remaining shredded cheeses, bread crumbs, aglio olio blend, sriracha chile and Parmesan cheese.
Transfer the pasta and cheese mixture to the baking dish and sprinkle with the bread crumb and cheese topping.
Bake until the top is lightly browned and the sauce is bubbly, about 25 to 30 minutes.