Baked Macaroni with a Hint of Black Truffle Oil

Sky and I cooked all of the food for our October 29th wedding, and we were so thrilled when folks approved of the menu! In fact, nearly everyone I spoke to that evening asked for one recipe or another. The carrots, barbecue sauce and squash soup recipes are already posted, but here's the favorite macaroni and cheese recipe, as promised. It's our take on a Tillamook County Creamery contest winner.

Ingredients

kosher salt

1-16 oz. box whole wheat rotini pasta

2 tbsp. black truffle oil

4 tbsp. shallots, minced

2 tbsp. garlic, minced

1/4 lb. pearl onions (frozen are okay)

4 tbsp. olive oil

4 tbsp. flour

3 c. light cream

2 tbsp. fresh basil, minced

1/2 tsp. fresh thyme, minced

1/2 tsp. kosher salt

1/4 tsp. black pepper

3 c. fontina cheese, shredded

3 c. sharp cheddar, shredded

1/2 c. pecan quarters

Directions

Preheat oven to 350°F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 6 t0 7 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.

Combine the shallots, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Add the onions, and temper in the light cream. Then, bring to a boil. Simmer for 10 minutes on low.

Add in the herbs and seasonings. Stir in 5 cups of the cheese until smooth. Add in the truffle-scented pasta and stir until evenly combined. Pour into a 9x13 baking pan and top with the pecans and the reserved cheese.

Bake for 10-15 minutes until bubbly and slightly browned on top. Serves 6 to 8.