Directions:
In a large pot, bring milk, cream, and sachet to a boil. Reduce heat and simmer for 10 minutes. Remove sachet. Return to heat and add roux. Mix well with whisk and simmer for another 10 minutes. Gradually add all cheeses and continue to whisk and mix well, not allowing sauce to burn on bottom of pot while simmering for another 5 minutes. Remove from heat and whisk in truffle cream and truffle oil and check for seasoning. Fold into cooked pasta and garnish with toasted bread crumbs and chives.
Ingredients
Mornay Sauce
½ gal milk
1 C heavy cream
5 oz. truffle cream
1 T truffle oil (¼ bottle)
1 C white cheddar, grated
1 C Parmesan, grated
1 C Gruyere, grated
1 C Mozzarella, grated
Sachet
1 shallot
2 ea bay leaves
2 sprigs thyme
Roux
½ C flour
4 T butter
Cavatappi Pasta
1 bag, cooked
