Truffle Mac and Cheese

As most of you know, dairy is one of my all-time favorite foods. Add truffles to it, and you have stumbled upon my own personal nirvana. This mac and cheese recipe was delightful, but it was quite rich: make sure to serve something light with it, otherwise you will be overwhelmed by the flavors.

2 1/4 C 1% milk, divided
1 medium onion, sliced
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons flour
3/4 teaspoon kosher salt
3 ounces fontina, shredded
2 ounces Gruyere, shredded
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette
2 garlic cloves, crushed
1 tablespoon extra-virgin olive oil

Heat 1 3/4 cups of milk, onion and bay leave in a large saucepan until tiny bubbles form around the edges (do not boil). Cover and remove from heat. Let stand 15 minutes.

Cook pasta according to package directions. Drain and set aside.

Strain milk mixture through a colander over a bowl. Discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring constantly with a whisk. Gradually stir in flour mixture and salt into warm milk, stirring constantly with a whisk.

Bring mixture to a boil; cook 1 minute. Remove from heat and let stand for about 5 minutes. Gradually add cheeses, stirring until they melt. Stir in pasta and truffle oil, and toss to combine.

Spoon pasta into a 2-quart broiler-safe glass or ceramic baking dish, or into individual ramekins.

Preheat broiler.

Place bread and garlic in a food processor. Pulse until coarse crumbs form. Drizzle with olive oil, and pulse until fine crumbs forms. Sprinkle bread crumb mixture over pasta. Place dish on middle rack in oven. Broil 2 minutes or until golden brown.