- Prep Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- 1 pound Vigo Elbow Pasta
- 6 tablespoons butter, divided
- 5 tablespoons flour
- 2 cups heavy cream
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 tablespoon Alessi Garlic Puree
- 2 1/2 cups shredded white cheddar cheese, divided
- 4 teaspoons truffle oil, divided
- 1/4 cup chives, minced
Cook pasta according to package directions. Drain, toss with 1 tablespoon butter and set aside.
In a heavy bottomed pot, melt remaining butter on medium heat. Add flour 1 tablespoon at a time, stirring until all lumps are gone. Add cream and season with salt and pepper. Cook over medium heat stirring occasionally until thick and smooth. Add garlic and 2 cups of cheese and stir until melted. Remove from heat and stir in 2 teaspoons truffle oil.
Add pasta to cheese sauce and season with salt and pepper. Pour into a baking dish and top with the remaining 2 teaspoons truffle oil, ½ cup of cheese, and chives. Broil on high for 2-3 minutes until cheese is melted.