Truffle Mac and Cheese

Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
12 oz elbow macaroni
Preheat your oven at 375°F (190°C).
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste.
3 tablespoons butter
3 tablespoons plain flour
Gradually pour in the milk, whisking continuously to avoid lumps.
3 cups semi-skimmed milk
Add the half and half, and keep whisking until the mixture is smooth and starts to thicken., and keep whisking until the mixture is smooth and starts to thicken.
1 cup half and half
Stir in the garlic powder, fresh thyme, salt and pepper.
½ teaspoon garlic powder
1 teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon ground black pepper
Next, mix in two thirds of the provolone and cheddar and stir until they’re completely melted in the sauce.
1 cup provolone cheese
1 cup white cheddar cheese
Stir in 1 tablespoon of truffle oil and mix well.
2 tablespoons white truffle oil
Combine the cooked macaroni with the cheese sauce, making sure every piece is coated.
Spread the mac and cheese into a greased 9x13-inch baking dish.
Sprinkle the remaining cheese on top, then do the same with the breadcrumbs. Drizzle with the remaining truffle olive oil.
¼ cup breadcrumbs
Bake for 15 minutes, or until the top is golden and bubbly. Let the mac and cheese cool for 5-10 minutes before digging in!