Ingredients
3 tbsp. Seasons Savory Butter Infused Olive Oil (plus extra to coat baking dish)
Kosher salt (to cook the pasta)
1 lb. elbow macaroni
2 tsp. Seasons Black Truffle Oil
1/4 cup all-purpose flour
1/2 tsp. Seasons Spanish Paprika
1/2 tsp. Dijon mustard
A pinch of freshly grated nutmeg
Seasons Black Truffle Sea Salt
2 cups milk
1 cup half-and-half
1/4 tsp. Seasons Pepe e Aglio
1 1/2 cups shredded Gruyère cheese
1 1/2 cups shredded white cheddar cheese
2 Tbsp. minced fresh chives (optional)
Directions
Preheat an oven to 375°F. Coat a 9-by-13-inch baking dish (or six individual small baking dishes) with some Butter Infused Olive Oil.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, occasionally stirring, for about 2 minutes less than the package instructions.
Drain and transfer to a large bowl. While the pasta is still warm, drizzle with Seasons Black Truffle Infused Olive Oil and stir well.
Add 4 Tbsp. of Savory Butter Infused Olive Oil to a saucepan and heat over medium-high heat. Add the flour, paprika, and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half, and a generous pinch of Seasons Black Truffle Sea Salt, and bring to a boil. Simmer frequently whisking to smooth out any lumps. Remove from the heat. Add Seasons Pepe e Aglio, nutmeg, and 1 cup each of the Gruyère and cheddar. Stir until smooth.
Pour the cheese sauce over the macaroni, add the chives and stir well. Transfer to the prepared baking dish (or dishes) and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes.
Let stand for a few minutes before serving.
