Equipment Needed
- Large pot for boiling pasta
- Medium saucepan
- Whisk
- Large mixing bowl
- 9×13 inch baking dish or 3-quart casserole dish
- Colander
Step-by-Step Instructions
I always start by getting my pasta water boiling—heavily salted, like the sea. While that heats up, I shred my cheeses. This is a moment I’ve learned not to rush: grating your own Gruyère, white cheddar, and Parmesan makes a world of difference in achieving a silky, smooth sauce. I cook the pasta to just shy of al dente, about a minute less than the package directions, because it will continue to cook in the oven. I drain it and return it to the warm pot, tossing it with a tiny bit of butter to prevent sticking. The smell of the hot, buttery pasta is the first comforting note of the process.
Now, for the heart of the dish: the béchamel. In my medium saucepan, I melt the butter over medium heat. Once it’s foamy, I whisk in the flour to create a roux. I cook this, whisking constantly, for a full two minutes until it’s fragrant and blonde. This cooks out the raw flour taste—a step I learned was crucial after my first sauce tasted pasty. Then, I slowly whisk in the warmed milk. Warming the milk first prevents the sauce from seizing and helps it thicken evenly. I keep whisking until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon.
Once my béchamel is beautifully thick, I turn the heat to low and begin adding the cheese. I stir in the shredded Gruyère, white cheddar, and half of the Parmesan a handful at a time, letting each addition melt completely before adding the next. Patience here is key for a lump-free, velvety sauce. When the cheese is fully incorporated, I remove the sauce from the heat and stir in the Dijon mustard, garlic powder, nutmeg, salt, and white pepper. Finally, I drizzle in the truffle oil, starting with 2 teaspoons. I taste and add the third teaspoon if I want a more pronounced flavor. The aroma that rises from the pot is absolutely intoxicating.(See the next page below to continue…)