TomaTruffle Mac & Cheese
1 pound elbow macaroni, cooked al dente and drained
3 tablespoons butter
3 tablespoons flour
3 cups milk, warmed
1 pounds Point Reyes TomaTruffle, shredded
Salt & pepper
1 cup toasted panko
2 tablespoons fresh herbs (we like a combo of thyme and sage)
Melt the butter in a saucepan over medium-high heat. Add flour and whisk to combine. Continue cooking, stirring, for about a minute. Slowly pour in milk, whisking as your pour, to create a smooth sauce. Reduce heat to medium and cook, stirring frequently, until thickened enough to coat the back of a spoon. Turn off heat, add cheese, and stir until melted. Taste and season with salt and pepper.
Combine hot cheese sauce with cooked pasta until pasta is warmed through. Top with toasted panko and fresh herbs. Serve hot.