– Pasta Cavatappi – Butter – All-purpose flour – Milk – Sharp cheddar cheese – Cream cheese – Romano cheese grated – White truffle oil
Butter a 9×12 baking dish, set aside. Cook pasta to al dente. Melt 4 tablespoons of butter. Add the flour into the butter and whisk together. This is your roux.
Gradually pour the milk into the flour mixture while whisking. This needs to be done slowly to keep the sauce from being lumpy.
Add the cream cheese and whisk until its completely blended in, then add in the grated Romano cheese.
After the other cheese has been blended completely, add in the shredded cheddar ⅓ at a time. Keep whisking until each addition is blended into the sauce.
Make sure the cheese is fully incorporated before adding more. Continue this until all cheese has been added. Add truffle oil depending on how prominent you want the truffle oil flavor to be.